Ingredients:
8 ounces Brussels sprouts, trimmed and washed
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup sun-dried tomato pesto
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon curry powder
2 tablespoons capers
1/4 teaspoon fresh ground black pepper
salt
chopped cashews (optional)
toasted pine nuts (optional)
sliced kalamata olives (optional)
Directions:
Use a food chopper or food processor to roughly chop the Brussels sprouts, leaving a few larger pieces (up to 1/2″); heat the olive oil in a skillet over medium heat; add the sprouts and garlic and saute 1 minute.
Add the remaining ingredients and saute for 1 additional minute; total cook time for the dish is 2 minutes; do not overcook; serve hot.
Servings: 2-4
Time preparation: 13 min.
Time total: 15 min.