Brussels sprouts recipe in oven casserole for 5-6 people

Ingredients

1- 1 kg brussels sprouts

2- 4 onions, 2 if large

3- 3-4 carrots

4- 3 cloves of garlic

5- Half a lemon

6- Mint and Thyme and 3 teaspoons of salt

7- 4 tablespoons of olive oil

8- Half a tablespoon of tomato paste

How to make

Clean and wash the Brussels sprouts and remove any damaged outer parts.

Chop the onion and carrots, keep the carrots small.

1- Put the oil in the casserole and put the onions on top. When the onions are crushed, that is, when they are cooked, add the carrots and continue sautéing. Don’t forget to stir occasionally.

2- Add the tomato paste. Sauté the carrots until they reach a soft consistency, but not quite soft. Don’t forget to stir occasionally.

2- Add Brussels sprouts. Sauté some more. Cabbages cannot be sautéed. It will be fully mixed with the tomato paste.

3- Add enough hot water so that it does not rise to the top, add garlic, lemon juice, spice salts and mix.

4- Put it in the oven to cook at 200-210 degrees for an hour or an hour and a half.

5- Remove from the oven.

I made a mistake and set the temperature to 220 and baked it for 1.5 hours and the top burned slightly. You do it for 1 hour. Again, since there were very few burnt areas, we removed the burnt areas while eating and there was no change in taste. There was very little water left at the bottom, and since it evaporated, the water remained at just the right level. Since it was cooked in the casserole, even the burnt parts did not taste burnt.

Enjoy your meal.