| | Directions | | Cut off top of garlic bulb, place on foil, dribble with olive oil, seal foil package and bake for about an hour at 350°. (This may be done ahead of time.) Wash and trim the Brussels sprouts and slice them in half lengthwise. Microwave, covered, in 1/4 cup of water for 4 minutes or until just tender. Heat butter or olive oil in sauté pan until melted and brown the Brussels sprouts over medium-high heat. Add the tomatoes and squeeze the garlic pulp into the pan. Stir and serve. |
|
|
| Ingredients | | - |  | 1 pound Brussels sprouts |
| - | | 3 tablespoons butter or olive oil |
| - | | 1 garlic bulb, cooked |
| - | | 1 tablespoon olive oil |
| - | | 1/2 cup sun-dried tomatoes, chopped |
| |
| |
