Time: 25 minutes. "My husband and I love brussels sprouts, a vegetable I wouldn't have gone near until I started to discover new ways to enjoy them," says Sunset reader Wendy Skidmore.
1 tablespoon olive oil
2 garlic cloves, minced
3/4 pound brussels sprouts, trimmed and quartered
1/4 cup vegetable broth
2 tablespoons toasted pine nuts
Kosher salt and freshly ground black pepper
3 tablespoons freshly grated parmesan cheese
How to Make It
Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.
Note: Nutritional analysis is per 1/2-cup serving.