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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.

Brussels Sprouts with Parmesan and Pine Nuts

Photo: Annabelle Breakey; Styling: Dan Becker
 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
Step 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

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

Nutrition Facts

Amount Per Serving
Calories 72Calories from Fat 57
% Daily Value *
Total Fat 4.6g8%

Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 70mg3%
Total Carbohydrate 5.5g2%

Dietary Fiber 3.1g13%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.