Brussels Sprouts with Pine Nuts and Tomatoes
- 800 grams Brussels sprouts
- 100 grams Pine nuts (toasted)
- 500 grams ripe tomatoes
- 2 garlic cloves
- 1 slice white bread
- 1 Tbsp Parmesan (grated)
- 4 Tbsps olive oil
- 1 pinch sugar
Rinse and trim the brussels sprouts. Halve and cook for 15 minutes in boiling salted water. Rinse the tomatoes and cook for 2 minutes with the brussels sprouts. Drain the sprouts and tomatoes. Peel and halve the tomatoes. Remove the seeds and finely dice.
Drizzle the bread with 1 tablespoon of oil and rub with half of a clove of garlic. Toast in a 200°C (approximately 400°F) oven for 2 minutes. Crumble the bread and mix with the parmesan cheese.
Peel and finely chop the garlic. Sauté the brussels sprouts and the garlic in the remaining oil for 3 minutes. Add the tomatoes, mix well, and sauté briefly. Season to taste with salt, pepper, and sugar. Add the pine nuts and toss to combine. Divide the brussels sprouts mixture onto 4 plates, top with the breadcrumbs, and serve.