Brussels Sprouts with Sun dried Tomatoes Recipe

Cut off top of garlic bulb, place on foil, dribble with olive oil, seal foil package and bake for about an hour at 350°. (This may be done ahead of time.) Wash and trim the Brussels sprouts and slice them in half lengthwise. Microwave, covered, in 1/4 cup of water for 4 minutes or until just tender. Heat butter or olive oil in sauté pan until melted and brown the Brussels sprouts over medium-high heat. Add the tomatoes and squeeze the garlic pulp into the pan. Stir and serve.