Holiday Brussels Sprouts

Sun-dried tomatoes are tossed with garlic and pine nuts and sauteed with halved Brussels sprouts.

Prep Time: 5 min
Cook Time: 13 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 pound Brussels sprouts, stemmed
2 tablespoons pine nuts
1 tablespoon oil from sun-dried tomatoes
2 minced shallots
1⁄4 cup oil-packed sun-dried tomatoes, drained and sliced thin, oil reserved
1 1⁄2 teaspoons salt
1⁄2 teaspoon pepper

Allergens:

Tree Nuts

Nutritional Information

Vegan

Directions:

Bring a pot of salted water to boil over medium-high heat. Blanch the Brussels sprouts in water until they are just tender – approximately 8 minutes. Take care not to overcook. Drain the Brussels sprouts well and cut in half lengthwise.
While Brussels sprouts are cooking, toast pine nuts in a skillet over low heat, turning frequently. Be careful to not burn. Remove from heat and reserve.
Raise the heat to medium-high and add sun-dried tomato oil to the skillet. Add the shallots and sauté until tender – approximately 2-3 minutes. Add the sun-dried tomatoes and Brussels sprouts. Toss to coat and cook until they begin to caramelize – approximately 5 minutes. Season with salt and pepper. Top with toasted pine nuts.