Italian Brussels Sprouts

I thought I’d bring a little bit of the world to us via food. Today I was to be on a plane with my mother and daughter headed to London and then to Spain. You don’t know how grateful I am that we canceled our trip 24 hours before a ban was annouced.

I don’t need to tell you everything that’s transpired since. I plan to dedicate my Friday recipes to bringing the world a little closer to us since we can longer visit it for a bit. Today, I focus on Italy.

Watching them stay connected through music is beautiful and amazing. We wish the world safety and health.


– 1 tablespoon olive oil or grapes oil

– 1 lb. Brussels sprouts

– 2 cloves garlic, minced

– ΒΌ cup thinly sliced sun dried tomatoes (packed in olive oil)

– 2 tablespoons pine nuts

– pinch salt

– pinch red pepper flakes

– pinch pepper

– 1 tablespoon capers


– Heat the olive oil in a large skillet over medium heat.

– Once the oil is hot add in the brussels sprouts, cut side down.

– Cook until browned, about 7-10 minutes.

– Stir and add in the sun garlic, sun-dried tomatoes, pine nuts, salt, red pepper flakes, and pepper, Sautee for another 3 minutes.

– Remove from the heat and stir in the capers.

– Serve [Credit:]

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