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Brussels Sprouts with Sun dried Tomatoes Recipe

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
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.
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