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 10-12 minutes over normal heat, then remove from the stove.

Let it cool, then serve.