Sauteed Brussels Sprouts with Sun-Dried Tomatoes and Olives Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 Ingredients - 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    This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair.   Directions 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	1

	minutes. Don't overcook. Quickly stir in olives and tomatoes. Taste for seasoning; add salt if needed. Serve hot.	2