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.
Brussels Sprouts with Parmesan and Pine Nuts
Comments and Reviews 1-3 of 3
KathleenCooks Posted: 01/24/09
veghead Posted: 11/27/09
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.
stimply Posted: 11/20/12
Very, very yummy. Didn't stray from the recipe and I see no reason for it. Flavors all work well together. Served with a broiled steak and fork-mashed purple potatoes.