Brussels Sprouts with Parmesan and Pine Nuts

Brussels Sprouts with Parmesan and Pine Nuts Recipe
Photo: Annabelle Breakey; Styling: Dan Becker
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.

Yield:

Serves 6

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Wendy Skidmore, Los Altos, CA,

October 2008
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