Brussels Sprout Mezze<\/p>\n
2 T. EVOO<\/p>\n
4 cloves Garlic, sliced<\/p>\n
1 small Onion, chopped<\/p>\n
1 oz. Sun-Dried Tomatoes, cut into fine strips<\/p>\n
2 \u00c2\u00bd C. chopped Tomatoes<\/p>\n
1 lb. Brussels Sprouts, outer leaves removed and stems trimmed<\/p>\n
Salt, Sugar, and Pepper to taste<\/p>\n
1 T. Pesto<\/p>\n
Parmesan for serving<\/p>\n
<\/p>\n
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.\u00c2\u00a0 Cover and cook slowly for 20 minutes, until sprouts are tender. Stir in pesto and scatter with parmesan to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Brussels Sprout Mezze 2 T. EVOO 4 cloves Garlic, sliced 1 small Onion, chopped 1 oz. Sun-Dried Tomatoes, cut into fine strips 2 \u00c2\u00bd 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…<\/p>\n