This quick and savory green tomatoes dish with brussels sprouts is all you need to appreciate winter vegetables. It's a delicious light dish that's spicy and tasty with a tart acidic flavor.
Hello lovely, I hope you had a great time and a wonderful holiday! We all do want to eat healthy food after enjoying the heavy holiday meals, don't we?
I'm sharing this quick and savory green tomato recipe with you for a light weeknight dinner that's delicious and a great way to improve digestion. It's easy and quick to cook, a perfect meal to help you integrate a variety of vegetables into your menu.
Make this vegetable sautée with yellow turnip to replace potatoes for a low-carb meal. Yellow turnips have a sweet flavor compared to classic purple-white ones.
What are green tomatoes?
- You might have seen green tomatoes and wondered if they are different from classic tomatoes.
- Green tomatoes are in fact unripe red tomatoes. These are tomatoes that don't ripen due to less sunshine after summer in the northern hemisphere.
What do I do with green tomatoes?
- Green tomatoes can be used in different ways. The popular recipe is fried green tomatoes.
- You can also make salsa or jam.
- It's possible to make salad recipes with green tomatoes.
- I started including green tomatoes in my recipes this fall, and we have really enjoyed them in many of our sautés.
- This nonfried green tomatoes recipe with winter vegetables is just one way to appreciate them.
Note: Tomatine, a compound found in green tomatoes, has a high ability to kill cancer cells compared to that found in red tomatoes. Therefore, it could be of benefit if you consumed both types of tomatoes for their anticancer protection.
- Brussels sprouts are mostly underrated, which can be justified if they are not well cooked.
- They belong to cruciferous vegetables which are a powerhouse of many health benefits.
- Brussels sprouts are a good source of vitamin K that acts as an anti-inflammatory.
- If you do hesitate to eat brussels sprouts, believe me, cook them well and mix them with other veggies that you love, you'll come to like them.
- To appreciate brussels sprouts, choose them fresh, and if possible small sizes. The fresh ones have green leaves without black spots or mold. If you only have big-sized brussels sprouts, slice them into pieces that will cook easily as well as absorb flavors from the other vegetables.
- I added oyster and crimini mushrooms to add depth in texture as well as more protein and minerals. Mushrooms are high in minerals and vitamins. They're the only "plant" growing on the land that offers us vitamin D.
- Oyster mushrooms are the best for protein compared to the other mushrooms.
I hope you'll find green tomatoes in your grocery store to make this savory winter dish. However, don't hesitate to use red tomatoes instead.
I wish you good cooking. Once you make this quick and savory green tomato recipe, please, do leave me a comment here below, I'd love to know your opinion.
Get more sauté recipes
- Spicy carrot & zucchini pasta
- Prunes-mint sauteed mushrooms
- Coconut sautéed zucchini with buckwheat
- Learn how to sauté broccoli quiclkly
Quick & savory green tomatoes with brussels sprouts
- Chopping board
- large skillet
- Wooden cooking spoon
- 2 cups frozen peas
- 2 tablespoons cold-pressed coconut oil
- 3-4 medium yellow turnip (cut into chunks)
- 7-10 medium brussels sprouts (sliced into pieces)
- some little cayenne
- ½ teaspoon grated ginger
- 2-3 cloves grated garlic
- 3-5 medium green tomatoes (sliced/diced)
- a handful of different mushrooms (sliced)
- 1 large red onion (sliced)
- pinch of salt
- some chopped fresh herbs like parsley
- Pour the frozen peas in a heating skillet (on medium-high heat) add oil and stir well, then cover with a lid to cook for 3 minutes.
- After 3mins, remove the pan and give the peas a stir.
- Add to the peas the turnips and the brussels sprout. Stir everything well, cover and let them cook for 3 minutes
- Remove the lid, add the garlic, ginger, salt and spices of your choice. Stir well,
- Bring in the tomatoes, spread them evenly on the top and cover to cook for 2 minutes,
- Remove the lid, stir everything gently, then add the mushrooms. Spread them well on top then cover to cook for 3 minutes
- Now cut off the heat, add fresh herbs and the sliced red onion.
- Mix gently, taste to check the seasoning. Cover the dish to let the dish cool.
- This can be a light meal or a side dish to serve with cooked brown rice, quinoa, or pasta.
- Choose frozen peas that are firm and the cooking time exceeds 12 minutes. You can also use mature fresh peas.
- I like slightly cooked mushrooms, if this isn't your case, add them into the skillet together with tomatoes or before.
- The red onions will be crunchy, if you want them cooked, then start the cooking with onions before adding the peas.
- Green tomatoes are acidic, this will alter the color of the green vegetables,
- Covering the green vegetables makes them lose their vibrant green color, although this makes them cook fast.
- If you want this dish to cook very fast, slice the veggies very thinly.
- If your heat is too high the dish will burn and stick on the skillet, however, low heat will cook slowly hence taking longer.