Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
by Sommer Collier — last updated on Apr 17, 2025 
These perfectly Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives are pure briny heaven!
Seriously, the Best Braised Brussels!
Brussels sprouts are one of my favorite cold weather veggies, but we love to make them throughout the entire year!
Although I love fried brussels sprouts or sprouts roasted to crispy perfection in the oven, braising brussels sprouts gives them a unique silky texture and allows you to infuse flavor deeper into the brussels sprouts.
Sommer’s Recipe Notes
Today I have a hearty yet light side dish for you, Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives.
Why You’ll Love Artichokes and Brussels Sprouts
- Unique and Delicious Veggie Side – This dish has a delightful balance of earthy, sweet, and briny ingredients that create a tantalizing pungent flavor.
- Quick and Easy – Prep takes a mere 10 minutes! Then all of this goodness cooks in less than 20 minutes in one skillet on the stovetop.
- Gluten Free and Vegan – This recipe is super friendly for nearly all dietary needs, so everyone can enjoy!
These brussels smell so amazing, you’ll be surprised at how many non-brussels eaters will join in.
Ingredients and Tips
- Brussels Sprouts – Choose fresh sprouts that are firm and unblemished, and that are equal in size.
- Garlic and Olive Oil – Use fresh or jarred minced garlic and high-quality oil for the best taste.
- Broth – I use vegetable broth to make this a vegan recipe.
- The Trio – Olives, sun-dried tomatoes, and artichoke hearts.
- Seasonings – Chopped parsley and a pinch of crushed red pepper flakes add a great balance of freshness and spicy heat.
Recipe Variations
- Broth – Feel free to use chicken broth if you’re not not concerned with keeping the recipe vegetarian.
- Cheese – Sprinkle on some shredded or grated parmesan cheese just before serving.
- Bacon – Add some crispy cooked and chopped bacon to the braised Brussels sprouts along with the olives, sun-dried tomatoes, and artichokes.
- Not Spicy – Simply omit the red pepper flakes for a mild dish without spiciness.
How to Make Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
While braising might sound like a fancy cooking method, it’s actually incredibly easy! To braise simply means the veggies are quickly seared in a pan before adding liquid and letting the brussels gently stew.
Find the full Artichokes and Brussel Sprouts recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Braised Brussels sprouts always taste best soon after preparing. But leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Freezing – I do not recommend trying to freeze this dish… The sprouts won’t hold up well to being frozen, thawed and reheated.
What to Serve with Artichokes and Brussels Sprouts
The briny flavors in this dish make it ideal to pair with Mediterranean main dishes! Serve alongside tender beef katfa kababs, zesty Greek chicken, or fun and scrumptious Mediterranean burgers or Greek burgers.
It’s a great way to brighten up a simple and delicious dishes, too! Enjoy braised brussels sprouts as a veggie side with smoked chicken, seasoned grilled chicken, a reversed seared steak, air fryer pork tenderloin or any of your favorite main proteins!
Frequently Asked Questions
Sometime a recipe will recommend soaking them first to mellow the bitterness. But in this dish they’re cooked right after washing and trimming. The slight bitter taste is delightful with the tangy, sour and sweet marinated artichokes and sun dried tomatoes.
Yes, you want to drain as much oil as possible from the jar. Otherwise it’ll make the dish oily and can lead to soggy sprouts.
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Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1/2 small onions, sliced thin
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup pitted olives, drained (any variety)
- 1/2 cup marinated artichokes, drained
- 1/2 cup marinated sun-dried tomatoes, drained
- 1/4 cup fresh chopped parsley
- 1/4-1/2 tsp crushed red pepper
- Salt and pepper
Instructions
- Place a large sauté pan (or XL cast iron skillet) over medium heat. Add the oil. Once hot, add the Brussels sprouts. Sear the Brussels sprouts for 3-4 minutes, stirring to brown on all sides. Then add in the onions and garlic. Stir and sear another 3-4 minutes.
- Pour the broth over the Brussels sprouts and stir in the crushed red pepper. Stir and braise for 5 minutes until the broth simmers down and the Brussels soften.
- Add the olives, artichokes, and sun-dried tomatoes. Mix well, and cook another 2-3 minutes to warm through. Then mix in the chopped parsley. Taste, then salt and pepper as needed.
Notes
- Storing Leftovers – Braised Brussels sprouts always taste best soon after preparing. But leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Freezing – I do not recommend trying to freeze this dish… The sprouts won’t hold up well to being frozen, thawed and reheated.
Very good idea, but it could be better. I didn’t have artichoke, and wouldn’t use briny olives again. Still, very tasty, and simple. The sprout flavor shines through nicely. I love that the the stock counter balances the fried taste.
Delicious!