0.25 cup thinly sliced sun dried tomatoes ((the kind packed in olive oil))
2 tablespoons pine nuts
pinch red pepper flakes
1 tablespoon capers
Heat the olive oil in a large skillet over medium heat. Once the oil is hot add in the brussel sprouts, cut side down. Cook until browned, about 7-10 minutes. Stir and add in the sun garlic, sun dried tomatoes, pine nuts, salt, red pepper flakes, and pepper, Sautee for another 3 minutes. Remove from the heat and stir in the capers. Serve.