Braised Brussels Sprouts Stew

I was pleased as punch to see brussels sprouts at the farmer’s market today. Pretty sure the last time I had them was around this time last year. I grabbed a stalk and headed home to figure out how I’d incorporate it into tonight’s meal. After shopping through my fridge and pantry, I decided to concoct a stew of sorts. It doesn’t get that thick, but you could probably make a roux to thicken it up. This is a flavorful fall dish that you must try!

Braised Brussels Sprouts Stew

  • olive oil
  • 1/2 onion, chopped
  • 1-2 cloves of garlic, minced
  • 2 cups of brussels sprouts, quartered (if small, halved, or if really small you can leave whole)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • salt
  • pepper
  • 1/4 c sun-dried tomato (I used oil-packed)
  • 1/2 bag of Gardein beefless tips
  • 1/4 c red wine
  • 2 c water
  1. Saute the onion and garlic for several minutes. When everything is soft and fragrant, add in the brussels sprouts. Turn up the heat to get a sear the sprouts. Cook for 5 minutes
  2. Next, add the dried herbs and cook for a minute or two
  3. Now you can add in the sun-dried tomatoes and beefless tips. Cook for about 5 minutes
  4. Finally, add in the liquids. Bring to a boil, cover and reduce to a simmer. Check the tenderness of the sprouts after 7 minutes. If ready, remove from heat and serve

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