Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.
- 1 TBSP olive oil
- ½ tsp dried red pepper flakes
- ½ cup yellow onion
- 2 cloves garlic, minced
- 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
- 6 sun-dried tomatoes, sliced
- 1 lemon
- 2 TBSP Asiago cheese grated
- Salt and pepper to taste
- Heat oil with the dried pepper flakes, infusing its heat into the oil.
- Add chopped onions and sauté until turning transparent.
- Add garlic, stir quickly.
- Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
- Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
- Add grated cheese and stir quickly. It will melt right in.
This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.
I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.