Sauteed Brussels Sprouts with Sun-Dried Tomatoes and Olives Recipe
Rate & Review
This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 pound Brussels sprouts
2 tablespoons olive oil or butter (or a mixture)
1/2 cup sun-dried tomatoes, chopped if large
10 oil-cured olives, or other flavorful olives, chopped
salt and pepper
Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick.
Heat oil or butter in a large heavy skillet. Add sprouts and stir to coat with oil. Grind a little pepper over sprouts. Don't salt yet, as the olives will add salt. Cook, stirring frequently, until the sprouts are barely tender - 3 to 5 minutes. Don't overcook.
Quickly stir in olives and tomatoes. Taste for seasoning; add salt if needed. Serve hot.
Sautéed Brussels Sprouts
extra virgin olive oil
salt and freshly ground black pepper
Grilled Chicken with Pasta Sun-dried Tomatoes and Mushrooms
Roasted Brussels Sprouts with Bacon and Almonds
More Similar Recipes
Sauteed Brussels Sprouts with Sun-Dried Tomatoes and Olives Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com