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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Side Dishes

Sautéed Brussels Sprouts with Sundried Tomatoes and Olives


  • 1 lb brussels sprouts
  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 1/2 cup sun dried tomatoes
  • 10 Gourmet Olives (choose your favorite variety) chopped


Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick. 

Heat oil in a large heavy skillet. Add sprouts and stir to coat with oil. Grind a little pepper over sprouts. Don't salt yet, as the olives will add salt. 

Cook, stirring frequently, until the sprouts are barely tender - 3 to 5 minutes. Don't overcook. Quickly stir in olives and tomatoes. Taste for seasoning; add salt if needed. Serve hot.
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