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.
Served for Thanksgiving last night. We loved the contrasting roasted, parmesany, rich-nutty flavors. I microwaved the sprouts first to soften, which made the sprouts saute much faster and with less added fluid. This dish held up well at room temperature on the buffet.
This is a delicious and elegant alternative to the way I usually cook brussel sprouts, i.e., steamed with a bit of olive oil or butter on top when served. Although the dish takes time to prepare, the ingredients work really well together and enhance the taste of the brussel sprouts. I used more pine nuts because we love them, but the dish would be fine as is. The recipe dresses up this otherwise-lowly vegetable. I served this with an herb-rubbed pork roast and the two went nicely together. I think it would also go well with beef.
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