Sautéed Brussels Sprouts with Sundried Tomatoes and Olives


1 lb brussels sprouts

2 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

1/2 cup sun dried tomatoes

10 Gourmet Olives (choose your favorite variety) chopped

Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick. Heat oil 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.

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