Brussels Sprouts with Parmesan and Pine Nuts
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Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
¾ pound brussels sprouts, cut into quarters
¼ cup vegetable stock
2 tablespoons toasted pine nuts
Kosher salt and freshly ground black pepper
3 tablespoons fresh grated parmesan cheese
To make
Cooking time: 25 minutes. "My husband and I adore Brussels sprouts, a vegetable I wouldn't have come close to until I started discovering new ways to enjoy them," says Sunset reader Wendy Skidmore.
Heat the olive oil in a large skillet over high heat. Add the garlic and Brussels sprouts and cook until they are lightly browned and tender, stirring occasionally, about 8 minutes. Add the broth and cook until the cabbage is soft but not soaked, 3-4 minutes. Add the pine nuts and season to taste with salt and pepper. Transfer to a small platter and sprinkle with parmesan cheese.Note: The nutritional analysis is given for a 1/2-cup serving.
Heat the olive oil in a large skillet over high heat. Add the garlic and Brussels sprouts and cook until they are lightly browned and tender, stirring occasionally, about 8 minutes. Add the broth and cook until the cabbage is soft but not soaked, 3-4 minutes. Add the pine nuts and season to taste with salt and pepper. Transfer to a small platter and sprinkle with parmesan cheese.Note: The nutritional analysis is given for a 1/2-cup serving.
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Author:Admin
Published: 11/20/2023 7:57 PM
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