- Kristen Wood
Peel and wash Brussel Sprouts and Carrot. Next, slice the onions. Set aside. Cut tomatoes as Macedonie or dice the tomatoes. Heat the oil in a medium pan. Add the sliced onions, salt and sugar. Sauté the onions until they are caramelized.
Add the carrots, Brussel Sprouts, tomatoes and tomato paste. Next, add the water, cover and simmer. Continue to cook until the Brussels Sprouts are cooked to al dente texture. Serve over a bed a rice or enjoy as is!