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Brussels Sprouts with Sun dried Tomatoes - Recipe

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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.
-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