Italian Brussels Sprouts


– 1 tablespoon olive oil or grapes oil24

– 1 lb. Brussels sprouts

– 2 cloves garlic, minced

– ¼ cup thinly sliced sun dried tomatoes (packed in olive oil)

– 2 tablespoons pine nuts

– pinch salt

– pinch red pepper flakes

– pinch pepper

– 1 tablespoon capers



– Heat the olive oil in a large skillet over medium heat.

– Once the oil is hot add in the brussels sprouts, cut side down.

– Cook until browned, about 7-10 minutes.

– Stir and add in the sun garlic, sun-dried tomatoes, pine nuts, salt, red pepper flakes, and pepper, Sautee for another 3 minutes.

– Remove from the heat and stir in the capers.

– Serve [Credit:]