Sun Dried Tomato Brussels Sprouts


  • 14 c (2 oz) Bella Sun Luci Extra Virgin Olive Oil
  • ½ c yellow onion, diced
  • ½ cup pancetta, diced
  • 1 TB (3-4 cloves) garlic, minced
  • 4 cups Brussels sprouts, rough chopped
  • Salt and black pepper to taste
  • 1 jar (8.5) oz Bella Sun Luci Sun Dried Tomatoes Julienne Cut
  • Oil drained and reserved aside for another application


  • Heat the oil over a high flame.
  • Sauté the onion until lightly translucent, about 2 minutes.
  • Sauté the pancetta until slightly crispy, about 2 minutes.
  • Sauté the garlic for 10 seconds.
  • Turn the flame to medium and sauté the Brussels sprouts until just soft (al dente), 2-3 minutes.
  • Season the mixture with salt and pepper.
  • Add the sun dried tomatoes and sauté for one minute, until just hot.
  • Serve.
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