Skillet Vegetables with Sun Dried Tomatoes
This vibrant medley features colorful vegetables and chewy-sweet sun dried tomatoes – quickly frizzled in a skillet and tossed with parmesan cheese! I used Brussels spouts and snow peas, but virtually any veggie works.
I love the colors exploding from the skillet in this side dish. Vibrant greens, deep reds, and a hint of caramelization on all of it. And you can easily turn this into a show-stopping main dish by adding some cooked chicken, steak, pork, or shrimp.
If you follow my blog, you know I almost almost blanch my Brussels sprouts before using them in other applications. Since the sprouts are wrapped up tight, blanching helps start the cooking process, which means there no risk of burning the outside of the vegetable while you wait for the center to tenderize. You can skip it, but it only takes a minute.
Skillet Vegetables with Sun Dried Tomatoes
Ingredients
- 8 ounces Brussels sprouts
- 8 ounces snow peas, or sugar snap peas, or green beans
- 1/4 cup thinly sliced oil-packed sun dried tomatoes, plus 1 tablespoon oil from the jar
- 2 tablespoons grated parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Blanch the Brussels sprouts in a large pot of boiling water for 1 minute. You can skip this step, but I find the sprouts are more tender/less bitter when you blanch them first.
- Trim the stem ends from the sprouts and halve them lengthwise. Do this whether you’ve blanched them or not.
- Heat the tablespoon of sun dried tomato oil (or olive oil) in a large skillet over medium-high heat. Add the sprouts, cut-side down, and cook for 2 to 3 minutes, until golden brown on the cut side (don’t flip them until golden brown).
- Add the snow peas and sun dried tomatoes and cook for 1 minute, stirring frequently, until the snow peas are crisp-tender.
- Fold in the parmesan cheese.
- Season to taste with salt and pepper before serving.