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 oil1¼pounds Brussels sprouts, trimmed and thinly slicedSalt and pepper, to taste10bottled sun-dried tomatoes, coarsely chopped2teaspoons oil from sun-dried tomato bottle2tablespoons Parmesan ½cup roasted, salted pumpkin seeds or pepitas½cup 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

Want to leave a comment?

Create an Account Or sign in to your account

To comment, please create a screen name in your profile

To comment, please verify your email address

Conversation

This discussion has ended. Please join elsewhere on Boston.com