Brussels Sprouts with Olive Oil

We are neither offended nor at peace with the Brussels sprouts. In fact, it is one of the foods that are rarely cooked in our house. If there is, it is eaten, but in the absence of it, I can say that not many people call.

Although these little cabbage balls were not very attractive to people at first, they had countless benefits for the human body.

It is among the articles written for brussels sprouts that it balances cholesterol and appetite, has plenty of fiber and creates an antioxidant effect.

Normally, it is recommended to be consumed by boiling, but it is not very suitable for our taste. I just prefer to consume it this way alongside meat dishes.

Finally, I think tomato paste does not suit this dish at all, but if you want, you can try it with some tomato paste supplement.

Love…

Ingredients for Brussels Sprouts with Olive Oil

• 500 g brussels sprouts
• 2 medium onions
• 2 medium carrot
• Quarter teaspoon of olive oil
• Salt
• 1 sugar cubes
• Su
• Juice of half a lemon

How to Make Brussels Sprouts with Olive Oil?

1. Remove the Brussels sprouts and the root parts with a sharp knife. Wash it with plenty of water and divide it into 2 parts, if desired.
2. Peel and finely chop the onions. Peel and chop the carrots with the help of a peeler.
3. Take the olive oil in the pot and add the onions. When it turns slightly pink, add the chopped carrots and fry for 2 more minutes.
4. Add the brussels sprouts, sugar, salt and enough water to exceed the length of the cabbages by 1 finger and close the lid of the pot.
5. Cook on low heat until the cabbage is soft. Add the lemon juice to the softened cabbage and mix. Serve cold.