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savory green tomatoes recipe
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5 from 1 vote

Quick & savory green tomatoes with brussels sprouts

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.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: dinner, light dinner, Side Dish
Cuisine: anti-inflammatory, healthy, plant-based, Vegan
Diet: Diabetic, Low Calorie, Vegan, Vegetarian
Keyword: anti-inflammatory diet, brussels sprouts, brussels sprouts recipe, green tomatoes, side dish, turnip recipe, vegan recipes, weeknight dinner, weight loss recipe, winter vegetables
Servings: 4 people
Calories:
Author: Githu
Cost: $15

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

NOTES: 
  • 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.