Baked Brussels sprouts with tomato dip

Ingredients for 2 servings:

• 200 g Brussels sprouts, cooked
• 1 egg(s)
• 1 tsp Italian spice mix
• Breadcrumbs for rolling
• 3 tbsp oil, neutral, e.g. rapeseed oil
• 20 g butter
• 1 small onion(s)
• 1 garlic clove(s)
• 2 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 1 tbsp sugar
• 75 g tomatoes, pureed
• 1 tsp Italian spice mix
• 2 tsp balsamic vinegar, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Halve the cooked sprouts, first dip them in beaten egg mixed with the Italian seasoning, then coat them in breadcrumbs. Heat oil and butter in a pan and fry the sprout halves until crispy. For the dip, peel and finely dice the onion and garlic, and fry in oil. Add the tomato paste, sugar, passata, and the chopped and peeled fresh tomatoes, and let it simmer slightly. Season to taste with the seasoning and balsamic vinegar. Arrange the sprouts on plates with the dip and serve with your desired side dish.