Recipe Roasted Brussels Sprouts

Roasted Brussels sprouts are a simple yet flavorful side dish that complements any meal. Their crispy exterior and tender interior make them a favorite among vegetable lovers. Whether you’re preparing a holiday feast or a quick weeknight dinner, this dish is both healthy and delicious.

Ingredients

• 400g Brussels sprouts
• 150g carrots (thinly sliced)
• 130g onion (diced)
• 200g celery (chopped)
• 150g tomato puree
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon sugar
• 30g fresh basil leaves
• Salt and pepper, to taste

Method

1. Prepare the Brussels Sprouts:
   • Trim the ends of the Brussels sprouts and remove any loose outer leaves. If the sprouts are large, cut them in half; otherwise, leave them whole.
2. Sauté the Vegetables:
   • In a deep pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for a few minutes until softened.
   • Add the thinly sliced carrots and chopped celery to the pan. Stir occasionally and cook for about 7 minutes until the vegetables start to soften.
3. Make the Tomato Sauce:
   • Stir in the tomato puree, paprika, sugar, salt, and pepper to the sautéed vegetables. Add 50ml of hot water to the mixture and let it simmer for a few minutes until the sauce thickens slightly.
4. Roast the Brussels Sprouts:
   • Add the prepared Brussels sprouts directly into the simmering tomato sauce. Cover the pan with a lid and cook over low heat for about 15 minutes until the Brussels sprouts become tender.
5. Add Fresh Basil:
   • Once the Brussels sprouts are cooked, remove the pan from heat. Thinly slice the fresh basil leaves and sprinkle them over the dish just before serving.
6. Serve:
   • Serve the roasted Brussels sprouts hot, accompanied by fresh bread or flatbread. Enjoy your healthy and delicious meal!

This roasted Brussels sprouts dish pairs wonderfully with both casual and festive meals.