Brussel Sprouts Sautéed with Sundried Tomatoes and Pine Nuts

By á-3127

Ingredients

• 1 lb. Brussels sprouts, trimmed and sliced in half
• 2 T olive oil
• Salt and pepper
• 1 garlic clove, chopped
• 2 T chopped Sundried tomatoes
• 1/4 c pine nuts, toasted

Preparation

Step 1

Blanch brussel sprouts in boiling water until tender crisp, about 4 to 5 minutes. Drain
Heat a large skillet over medium high heat with olive oil. Add garlic and sauté for 1 min. Add blanched sprouts, Sundried tomatoes and salt and pepper. Sauté until sprouts are just tender, about 5 mins
Add pine nuts and toss to combine.

Yield 4 to 6 servings.