Shredded Brussels sprouts with sun-dried tomatoes

Serves 4

The combination of Brussels sprouts and sun-dried tomatoes here is inspired by Veggie Galaxy’s “Western Ave.” omelet.

2 tablespoons olive oil
pounds Brussels sprouts, trimmed and thinly sliced
Salt and pepper, to taste
10 bottled sun-dried tomatoes, coarsely chopped
2 teaspoons oil from sun-dried tomato bottle
2 tablespoons Parmesan
½ cup roasted, salted pumpkin seeds or pepitas
½ cup dried cranberries

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1. In a skillet over medium-high heat, heat the oil. Add the Brussels sprouts, salt, and pepper. Cook, stirring often, for 5 minutes or until they are cooked through.

2. Add the sun-dried tomatoes and their oil. Sprinkle with Parmesan, pumpkin seeds or pepitas, and dried cranberries. Taste for seasoning and add more salt and pepper, if you like. Jane Simon