Want to cook up some brilliant Brussels? Boiled sprouts stirred with oil-toasted pine nuts and garlic get a tangy touch of parmesan that balances the whole thing out perfectly.
1 pound Brussels sprouts
1/2 cup water
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup pine nuts
2 cloves garlic, minced
salt and ground black pepper
1/4 cup Parmesan cheese, grated
Prepare Brussels sprouts by rinsing and removing stem ends and discolored leaves.
Bring sprouts, water, and salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a Brussels sprout center meets no resistance, 8 to 10 minutes. Drain well, quarter, and set aside.
Heat oil in large skillet over medium heat. Add nuts and cook, stirring frequently, until nuts begin to brown, about 2 minutes. Add garlic and cook until softened, about 1 minute.
Stir in sprouts and cook, stirring constantly, until heated through, 2 to 3 minutes. Season to taste with salt and pepper, stir in Parmesan and serve.
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reviews & comments
January 25, 2012
LOVED this recipe! It doesn't need any more praise than that :)
March 11, 2007
I have made this several times, and it is easy and delicious. I have added shallots with the garlic and also some sun-dried tomatoes (the kind in oil) at the end, and these augment the flavors