1. In a large pot, heat the oil on medium high heat. 2. Add onions, garlic, and parsley. Sauté until onions are translucent. 3. Add tomato paste and let it sauté or "roast" for a few seconds. Stir. 4. Add tomatoes and cook for a minute or two until they release some juices. 5. Season with some salt and pepper. 6. Add the brussels sprouts. 7. Add a cup and a half to two cups of water. 8. Season again if necessary. 9. Add oregano, not too much. (Like 3 or 4 dashes). 10. Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened. 11. If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens. 12. Serve with feta. 13. You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid. ---------------------------------------------------------------------------
Nutrition
Ingredients
