How to Prepare Homemade Appetizing Brussels Sprouts in Veggie Sauce and Egg, with Basil

Brussels Sprouts in Veggie Sauce and Egg, with Basil. Beyond roasting Brussels sprouts, what do you do with them? Hi everyone, hope you are having an incredible fresh today. Today, I will certainly show you a way to serve a special food, Brussels Sprouts in Veggie Sauce and Egg, with Basil. It is one of my favorites. For mine, I will make it a more tasty. This will be really delicious.

I love snacks like this in the winter; it's a good way to eat something bright. This particular dish is an iteration on a recipe I could barely bring myself to call a recipe (this asparagus and egg dish, to be exact). Brussels Sprouts contain a significant amount of vitamins A, C and K as well as folate and dietary fiber! The best thing about the Brussels Sprouts and Egg Toast is that you don't need to spend much time in the kitchen. Saute roughly chopped brussels sprouts, onions and red bell pepper in a skillet and when they are done, make room for two.

To get began out with this precise recipe, we must put togather a few ingredients. You can cook Brussels Sprouts in Veggie Sauce and Egg, with Basil using 12 ingredients and 2 steps. Here is how you can achieve it.

The recipe needed to serve Brussels Sprouts in Veggie Sauce and Egg, with Basil:

1. Prepare 100 g of brussels sprouts (i used frozen).
2. Get 1 of egg.
3. You need 50 g of smoked turkey cold cut (if using meat).
4. Take of Little oil.
5. Prepare of For garnish.
6. Prepare of Fresh basil.
7. You need of For Veggie Sauce.
8. You need Half of eggplant.
9. Prepare 2 of carrots.
10. Get of Little oil.
11. Prepare of Little salt.
12. Make ready 3 of cherry tomatoes.

Top with sautéed brussels sprouts and eggs. Use up your leftover Christmas Brussels sprouts in this comforting pasta recipe. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. My favorite classic Roasted Brussels Sprouts recipe!

Steps to make tasty Brussels Sprouts in Veggie Sauce and Egg, with Basil:

1. Prepare the Veggie sauce: cut the eggplant is slices and fry it on a little oil, salt it. Throw in the carrots, also cut in small pieces. Throw in the cherry tomatoes. Eggplant will suck the oil up fast, then add more water before it burns. On high cook it, stir sometimes. When veggies are soft, smash them with a fork or in food processor..
2. Cook the brussels sprouts in salted water until soft, then fry them on a little oil in a pan. Add one egg and stir it in,mix with the brussels sprout. Add smoked turkey meat squares, or any meat of your choice, if using meat at all. Then add the previously made veggie sauce, stir well. Garnish with fresh basil. Enjoy.

It's quick and easy side dish to make, naturally gluten-free and vegan and healthy, easy to customize with favorite seasonings or sauces, and SO delicious. I cooked these Dijon Mustard Brussels Sprouts in the stainless steel skillet and then transferred it onto a serving dish. Brussels sprouts - you love or you hate 'em. Roasted brussels sprouts are toasted in a hot oven until they're irresistibly crispy, then drizzled with a tahini sauce that's now a staple in our refrigerator. Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetizer or side dish inspired by a popular Chinese dish.

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