Brussels Sprouts with Parmesan and Pine Nuts
Photo: Annabelle Breakey; Styling: Dan Becker
AuthorWendy Skidmore, Los Altos, CA

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.

 

This recipe, and others like it, can be found in the article “All the Thanksgiving Recipes You Need, from Turkey to Pie (and Beyond).”

How to Make It

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

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

Directions

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

Brussels Sprouts with Parmesan and Pine Nuts

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