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    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.

    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