Brussels Sprouts Hotpot Recipe

Ingredients

• 500g Brussels sprouts, trimmed and halved
• 2 onions, chopped
• 2 garlic cloves, chopped
• 400g tin chopped tomatoes
• 300ml vegetable stock
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 180°C/350°F.
2. In a large ovenproof dish, heat the olive oil over medium heat.
3. Add the onions and garlic and cook until softened, about 5 minutes.
4. Add the Brussels sprouts and cook for another 5 minutes until they start to brown.
5. Pour in the chopped tomatoes, vegetable stock, and dried thyme and stir well.
6. Season to taste with salt and freshly ground black pepper.
7. Bring to the boil, then reduce the heat and let it simmer for 10 minutes.
8. Cover the dish with a lid or foil and transfer to the oven.
9. Bake for 30 minutes.
10. Remove from the oven and serve hot.

Verdict

This Brussels sprouts hotpot is a warming and satisfying dish, perfect for colder months. The combination of savoury vegetables and fragrant thyme creates a deliciously comforting flavour. This dish is vegetarian, and it can be easily made vegan by using vegetable oil instead of olive oil.

Serving Suggestions

Serve it with crusty bread or mashed potatoes for a hearty meal. You can also add some grated cheese on top before placing it in the oven for a touch of indulgence. Enjoy!