Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
These perfectly Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives are pure briny heaven!
Servings: 6
Calories: 172kcal
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.
Nutrition
Serving: 8ounces | Calories: 172kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 624mg | Potassium: 791mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1510IU | Vitamin C: 107.8mg | Calcium: 80mg | Iron: 2.8mg