Image & Recipe by The Skinny

1 1/2 lbs brussels sprouts, sliced in half, lengthwise

1 1/2 t applewood, hickory, or bacon seasoned salt

1/2 t black pepper or red pepper flakes

2 large shallots, sliced

1/2 c sun-dried tomatoes (in oil), sliced

1-2 T garlic, minced or sliced

1/2 c chicken, ham or vegetable broth

1/4 c fresh basil, cut into chiffonade

2 t olive oil

1 T fresh lemon juice

2 T freshly grated Parmigiano-Reggiano

DIRECTIONS

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