Ingredients:

• 1 1/2 pounds Brussels sprouts trimmed and halved
• 1/2 small onions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth, low sodium
• 1 cup pitted olives, drained (any variety)
• 1/2 cup artichokes, drained
• 1/2 cup sun-dried tomatoes, drained, NO sugar added
• 1/4 cup fresh chopped parsley
• 1/4-1/2 teaspoon crushed red pepper
• Himalayan sea salt and pepper

INSTRUCTIONS:

1. Place a large sauté pan over medium heat. Add the oil. Once hot, add the Brussels sprouts. Sear for 3-4 minutes, stirring to brown on all sides. Add in the onions and garlic. Stir and sear another 3-4 minutes.
2. 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.
3. 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.