Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
Perfectly Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives… Pure briny heaven!
Today I have a hearty and healthy side dish for you, Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives.
Brussels sprouts are one of my favorite cold weather veggies and we make them often this time of year.
Although I love fried brussels sprouts or sprouts roasted to crispy perfection in the oven, braising brussels sprouts gives them a unique silky texture and allows you to infuse flavor deeper into the brussels sprouts.
How to Make Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
This recipe for Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives is a simple preparation that takes only 15 minutes to cook.
Start by searing the brussels in a hot skillet. Then add vegetable broth to braise the brussels, softening them on the inside. Finally add in sun-dried tomatoes, marinated artichokes, and pitted olives, then toss and simmer.
The bold briny flavors work their way into the brussels creating a tantalizing pungent flavor.
Best of all, our Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives are gluten free and vegan, so you can feed them to everyone!
These brussels smell so amazing, you’ll be surprised at how many non-brussels eaters will join in.
More Vegetable Side Dishes We Love!
Kung Pao Roasted Brussels Sprouts
Lemon Butter Roasted Asparagus
Cheesy Broccoli Rice Stuffed Peppers
The Best Creamed Spinach Recipe
Haricot Vert and Mini Potatoes
Braised Brussels Sprouts with Sun-Dried Tomatoes, Artichokes, and Olives
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1/2 small onions, sliced thin
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup pitted olives, drained (any variety)
- 1/2 cup marinated artichokes, drained
- 1/2 cup marinated sun-dried tomatoes, drained
- 1/4 cup fresh chopped parsley
- 1/4-1/2 tsp crushed red pepper
- Salt and pepper
Instructions
- Place a large sauté pan (or XL cast iron skillet) over medium heat. Add the oil. Once hot, add the Brussels sprouts. Sear the Brussels sprouts for 3-4 minutes, stirring to brown on all sides. Then add in the onions and garlic. Stir and sear another 3-4 minutes.
- Pour the broth over the Brussels sprouts and stir in the crushed red pepper. Stir and braise for 5 minutes until the broth simmers down and the Brussels soften.
- Add the olives, artichokes, and sun-dried tomatoes. Mix well, and cook another 2-3 minutes to warm through. Then mix in the chopped parsley. Taste, then salt and pepper as needed.
Very good idea, but it could be better. I didn’t have artichoke, and wouldn’t use briny olives again. Still, very tasty, and simple. The sprout flavor shines through nicely. I love that the the stock counter balances the fried taste.
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Delicious!
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