- 1 Lb. brussel sprouts, trimmed
- 1/2 red bell pepper
- 10 oz. cherry tomatoes
- 1 Tbsp. olive oil plus more to taste
- lemon juice, to taste
- parmesan cheese, to taste
- Salt and Pepper to taste
Add brussel sprouts to a large pot of water and set to high. Once it begins to boil, remove from heat and drain, rinsing with cold water.
Add about 1 Tbsp olive oil to a skillet over medium high heat. Add tomatoes and cook until the begin to burst, releasing their juices. You don’t want them all to burst, but you do want to get a good amount of tomato juice from them.
Add all ingredients to a bowl, toss to coat and adjust seasoning if needed.