1 pound Brussels sprouts, trimmed and sliced in half
2 tbsp. olive oil
Salt and freshly ground pepper, to taste
1 garlic clove, chopped
2 tbsp. chopped sundried tomatoes
¼ cup pine nuts, toasted
Blanch Brussels sprouts in boiling salted 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 minute. Add blanched Brussels sprouts, sundried tomatoes and salt and pepper. Sauté until sprouts are just tender, about 5 minutes.
Add pine nuts and toss to combine. Serve immediately.
Servings: 4 to 6 servings
approx. Per Serving