Skillet Vegetables with Sun Dried Tomatoes

brussels sprouts, snow peas, and sun dried tomatoes in a white skillet

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.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword brussels spouts, easy side dish, snow peas, sun dried tomatoes

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 76kcal

Author Robin Miller

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.

Nutrition