Photo: Annabelle Breakey; Styling: Dan Becker
YieldsServes 6
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.

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