Olive Oil Brussels Sprouts (Zeytinyağlı Brüksel Lahanası)

Remove the outer leaves of the sprouts, soak in vinegar water for 15 minutes, then rinse well and drain in a colander.

Peel the onion and slice it into half moons.

Wash and peel the carrot, then slice it into rounds.

Add the chopped onion and olive oil to a regular pot and sauté for 5 minutes.

Add the tomato paste and stir, then add the carrot, Brussels sprouts, and salt.

Add 1 cup of boiling water, stir one last time, and close the lid of the pot.

Once it starts to boil, let it boil for another 10 to 12 minutes over normal heat, then remove from the stove.

Let it cool, then serve.