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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.

 

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

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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories72
% Daily Value *
Total Fat 4.6g6%

Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 70mg4%
Total Carbohydrate 5.5g2%

Dietary Fiber 3.1g12%
Protein 3.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.