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|
|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.
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