Prep: 15 minutes; Cook: 6 minutes; Total time: 21 minutes.
1 1/2 tablespoons olive oil
1 1/2 pounds thinly sliced Brussels sprouts, trimmed and halved
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup Parmesan shavings
2 tablespoons pine nuts, toasted
How to Make It
Heat oil in a large nonstick skillet over medium heat; add Brussels sprouts, salt, and pepper. Cook until sprouts are tender and golden (about 6 minutes), stirring occasionally. Remove pan from heat; add vinegar. Toss well. Transfer the sprouts to a serving bowl; top with Parmesan and pine nuts.
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