Ingredients
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8 ounces Brussels sprouts, trimmed and washed
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2 tablespoons olive oil
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2 cloves garlic, minced
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1/4 cup sun-dried tomato pesto
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cardamom
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1/2 teaspoon curry powder
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2 tablespoons capers
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1/4 teaspoon fresh ground black pepper
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salt
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chopped cashews
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toasted pine nuts
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sliced kalamata olive
Instructions
- 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.