Brussels Sprout Mezze

2 T. EVOO

4 cloves Garlic, sliced

1 small Onion, chopped

1 oz. Sun-Dried Tomatoes, cut into fine strips

2 ½ C. chopped Tomatoes

1 lb. Brussels Sprouts, outer leaves removed and stems trimmed

Salt, Sugar, and Pepper to taste

1 T. Pesto

Parmesan for serving

 

Heat oil in saucepan with a close-fitting lid over moderate heat. Slowly fry garlic, onion and sun-dried tomato. When softened, add chopped tomatoes. Cook 5 minutes, and then add the sprouts. Season with salt, pepper and a pinch of sugar.  Cover and cook slowly for 20 minutes, until sprouts are tender. Stir in pesto and scatter with parmesan to serve.