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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Brussels Sprouts with Parmesan and Pine Nuts

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.

Sunset OCTOBER 2008

  • Yield: Serves 6


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 57%
  • Protein: 3.6g
  • Fat: 4.6g
  • Saturated fat: 1g
  • Carbohydrate: 5.5g
  • Fiber: 3.1g
  • Sodium: 70mg
  • Cholesterol: 2mg

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Brussels Sprouts with Parmesan and Pine Nuts Recipe