Serves 4
The combination of Brussels sprouts and sun-dried tomatoes here is inspired by Veggie Galaxy’s “Western Ave.” omelet.
| 2 | tablespoons olive oil |
| 1¼ | pounds Brussels sprouts, trimmed and thinly sliced |
| Salt and pepper, to taste | |
| 10 | bottled sun-dried tomatoes, coarsely chopped |
| 2 | teaspoons oil from sun-dried tomato bottle |
| 2 | tablespoons Parmesan |
| ½ | cup roasted, salted pumpkin seeds or pepitas |
| ½ | cup 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.
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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