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Brussels Sprouts with Parmesan and Pine Nuts

Photo: Annabelle Breakey; Styling: Dan Becker
Yield Serves 6
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

Nutrition Information

  • calories 72
  • caloriesfromfat 57 %
  • protein 3.6 g
  • fat 4.6 g
  • satfat 1 g
  • carbohydrate 5.5 g
  • fiber 3.1 g
  • sodium 70 mg
  • cholesterol 2 mg

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per 1/2-cup serving.