Recipes - print - Sauteed Brussels Sprouts with Sun-Dried Tomatoes and Olives

Sauteed Brussels Sprouts with Sun-Dried Tomatoes and Olives - Recipe

This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair.
view recipe online: https://www.recipetips.com/recipe-cards/t--3619/sauteed-brussels-sprouts-with-sundried-tomatoes-and-olives.asp
Sauteed 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.
 
 
Prep Time: 10 minutes
Cook Time: 10 minutes
Container: heavy skillet
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