Brussel Sprouts and Tomato

brussel sprouts and tomato

Brussel Sprouts and Tomato

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Servings: 4
Calories: 259


  • 1 lb frozen Brussels sprouts
  • 4 floz chicken stock
  • 10 oz tomatoes
  • salt
  • pepper
  • 1/4 tsp dried oregano
  • freshly grated nutmeg
  • butter to grease the oven proof dish
  • 5 oz Parma ham
  • 3 1/2 oz grated mild Cheddar


  • Blanch the Brussels sprouts in the chicken stock for approximately 3 minutes. Pop the tomatoes into boiling water, hold under running cold water and skin them. Slice the tomatoes and add to the chicken stock.
  • Season well with salt, pepper, oregano and the freshly grated nutmeg. Crease an oven proof dish with the butter. Preheat the oven to gas mark 6 (400° F or 200° C). Transfer the mixture into the casserole.
  • Cut the Parma ham into thin strips and spread together with the cheese over the casserole. Put in the centre of the oven and bake for approximately 20 minutes.
Calories: 259 kcal
Carbohydrates: 14 g
Protein: 19 g
Fat: 15g
Saturated Fat: 8 g
Cholesterol: 49 mg
Sodium: 649 mg
Potassium: 767 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 1697 IU
Vitamin C: 106 mg
Calcium: 239 mg
Iron: 2 mg
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