Tuscan Brussels Sprouts

Ingredients

10 oz Brussels sprouts, halved

8 medium sized sun-dried tomatoes, roughly chopped

1 lemon

1 tsp garlic

4-5 basil leaves, chiffonade 

1/4 cup of Feta cheese

EVOO

Italian seasoning

Salt and pepper, to taste

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Directions

In a skillet over medium heat, drizzle olive oil, garlic, and a sprinkle of Italian seasoning. Add the halved Brussels sprouts to the pan. Let cook for 5 minutes, then mix in the chopped sun-dried tomatoes. The amount of tomatoes is up to you, if you want more or less please do so, but we thought 8 roughly chopped was a good amount. Add the juice of one lemon and the basil to the pan, then season with salt and pepper. Let it sit, about 10-15 minutes, until the Brussels sprouts are cooked through and have a nice golden brown color. Serve warm and sprinkle with Feta cheese, and if you are feeling fancy, go ahead and add some lemon zest.