You can now read 10 articles a month for free. Read as much as you want anywhere and anytime for just 99¢.

Red Sox Live

6

2

Final

Shredded Brussels sprouts with sun-dried tomatoes

Serves 4

The combination of Brussels sprouts and sun-dried tomatoes here is inspired by Veggie Galaxy’s “Western Ave.” omelet.

2tablespoons olive oil
pounds Brussels sprouts, trimmed and thinly sliced
Salt and pepper, to taste
10bottled sun-dried tomatoes, coarsely chopped
2teaspoons oil from sun-dried tomato bottle
2tablespoons Parmesan
½cup roasted, salted pumpkin seeds or pepitas
½cup dried cranberries

1. In a skillet over medium-high heat, heat the oil. Add the Brussels sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until they are cooked through.

Continue reading below

2. Add the sun-dried tomatoes and their oil. Sprinkle with Parmesan, pumpkin seeds or pepitas, and dried cranberries. Taste for seasoning and add more salt and pepper, if you like. Jane Simon

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week