Brussels sprouts Italian-style

Brussels sprouts Italian-style
  • 4 servings
  • 0:08 Preparation
  • 0:15 Cooking
  • 0:23 Total Time


Add all
  • 20

    brussels sprouts, rinsed

  • 2 Tbsp.
    (30 mL)

    organic colza oil

  • 1

    medium onion, chopped

  • 2

    garlic cloves, chopped

  • 1 cup
    (250 mL)

    diced tomatoes, undrained

  • 1 tsp.
    (5 mL)

    dried basil

  • 1 tsp.
    (5 mL)

    dried oregano

  • to taste, Salt and pepper

  • 3 oz
    (90 g)

    gruyère cheese


Preheat the oven to 450°F (230°C).

Steam sprouts for about 5 minutes. Set aside.

In a large oven-proof pan, heat the oil at medium-high heat, then brown the onion and garlic.

Cut the sprouts in half. Add them to the onions in the pan, and then the tomatoes, basil and oregano. Mix well and cook for 2 to 3 minutes.

Cover with the cheese and brown in the oven for 2 minutes or until the cheese has melted and is lightly browned.

Serve immediately.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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