Veggie Loaded Piccata Sauce



  • 2 Tbsp butter

  • 1 Tbsp EVOO

  • 1/2 yellow onion, chopped

  • 2 tbsp garlic, minced

  • 1 cup white wine

  • 1/4 cup fresh lemon or 1 lemon juiced

  • 1 tbsp basil

  • dash of red pepper flakes (use sparingly these kick the heat up)

  • 1/2 cup chopped tomatoes

  • 2 tbsp diced kalamata olives

  • handful of kale

  • 1 bag of Trader Joes shredded brussel sprouts


  1. Add olive oil to skillet on medium high heat.

  2. Dice up onion & garlic, throw into the skillet & saute until browned.

  3. Add in the tomatoes & saute until browned.

  4. Add in the butter, white wine & lemon juice, cook until bubbling

  5. Add in the basil, red pepper flakes & olives. Saute for another minute or two.

  6. Add in the kale & bag of brussel sprouts, turn heat down to low & simmer for about 10 minutes (or until brussel sprouts & kale are soft), stirring every few minutes.

  7. This dish can be loaded with any other baked veggies such as zucchini, broccoli, carrots. Also you can serve it with any rice or quinoa, pasta etc. & your protein of choice.

Looking for something to make with this? Try the Roasted Beet Caprese Salad.