Brussels Sprouts Stew With Carrots

Brussels Sprouts And Carrots Stew in blue bowl

Brussels Sprouts Stew With Carrots

Instead of roasting, turn these Brussels Sprouts and Carrots into a stew to enjoy as is or over a bed of white rice. Perfect for meatless Monday!

Course Dinner

Cuisine American, International

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 890kcal

Author Savory Thoughts

Equipment

1 Saucepan

Ingredients

1 Lb. Brussels sprouts Peeled, washed, and cut in half
2 Large Carrots Peeled (optional), Sliced, washed
1 Small Onion Sliced
3 Tomatoes Washed and Diced
4 Tbsp. Olive Oil
1 ½ Tsp. Kosher Salt Or to taste
2 Tsp. Sugar
4 Tbsp. Tomato Paste
1 ¼ Cup Water More if needed

Instructions

Peel and wash Brussel Sprouts and Carrot. Next, slice the onions. Set aside.
Cut Tomatoes as Macedonie or dicing the tomatoes in ¼-inch cubes.
Heat the oil in a medium pan.
Add the sliced onions, salt and sugar. Sauté the onions until they are caramelized.
Add the carrots, and when the carrots are tender, add the Brussel Sprouts.
Add tomatoes and tomato paste.
Add the water, cover and simmer. Continue to cook until the Brussels Sprouts are cooked to al dente texture or desired softness. Serve over a bed a rice or enjoy as is.

Notes

We recommend cutting in half or in quarters so they can cook evenly.
Remove the outermost layers of the sprouts and cut off the bottom bit.
You also want your carrots to be similar in size to the Brussels sprouts, or close to it so the cooking times are more similar.

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Calories are estimated per serving.

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