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.
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
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.
Ingredients
Directions
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.