Smokey's Brussels Sprouts

Ingredients for 2 servings:

• 300 g Brussels sprouts
• 2 medium-sized carrots, diced
• 50 g smoked bacon, cut into strips
• 7 tomatoes, dried, in oil, cut into strips
• 2 clove(s) garlic, squeezed
• 1 small onion(s), chopped
• 1 tbsp rapeseed oil
• ½ dl vermouth (Noilly Prat)
• 2 dl broth
• 1 dl cream
• 1 pinch(s) nutmeg, freshly grated
• ½ tsp curry powder
• Pepper, from the mill
• Salt
• ½ bunch flat-leaf parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Colorful side dish for meat or poultry

Prepare the Brussels sprouts and cut a cross into the stalk. Then cook in the steamer until slightly tender, drain, and set aside. Briefly fry the bacon in a pan without oil, transfer to a paper towel, and let it drain. In the same pan, heat the oil and sauté the garlic, onions, and diced carrots. Deglaze with the Noilly Prat and stock and cook until the diced carrots are tender. Then add the tomatoes, pour in the cream, and season with pepper, curry powder, nutmeg, and salt (be careful with the salt, as the bacon is already salty). Now add the Brussels sprouts and bacon and heat everything up again briefly. Finally, stir in the parsley. I like to eat this vegetable with chicken thighs or pork chops.