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SauteÃ©d Brussels Sprouts with Sun-Dried Tomatoes and Olives Recipe

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This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair.

SauteÃ©d Brussels Sprouts with Sun-Dried Toamtoes and Olives

Sauteéd Brussels Sprouts with Sun-Dried Tomatoes and Olives Recipe (+)

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

Container: heavy skillet

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Description: about 1 cup

Servings: 4

Enter desired servings:

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

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