Spanish Brussels Sprouts
from: Dancer

Brussels sprouts are the best steamed and this is the perfect dish.

SERVES 4

• 1 lb Brussels sprout, cut in half
• 2 teaspoons olive oil
• 2 tablespoons onions, chopped
• 1/4 cup green bell pepper, seeded and chopped
• 1 cup Italian-style tomatoes, chopped
• 1/4 teaspoon basil, chopped basil or 1 teaspoon chopped fresh basil
• 1/4 teaspoon rosemary, chopped rosemary or 1/2 teaspoon chopped fresh rosemary
• 1/8 teaspoon salt (optional)

Place brussels sprouts in a steamer basket over boiling water.

Cover saucepan and steam 8 minutes or until tender.

Heat oil in a non-reactive saucepan over medium heat.

Saute onions and green pepper 3 to 4 minutes or until tender.

Add tomatoes, herbs, salt, and pepper to taste.

Simmer 3 to 4 minutes.

Add Brussels sprouts to tomato mixture.

Simmer until heated throughout.