Brussels Sprouts with Pine Nuts & Thyme

By • October 12, 2013 • 6 Comments


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Author Notes: Here is a simple side. The white wine allows the sprouts to be steamed and evenly cooked to a perfect al dente.Cassie Jones

Serves 4 to 6

  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 pound brussels sprouts, stems trimmed and sprouts halved
  • Salt & pepper to taste
  • 1/3 cup white wine
  • 1/3 cup pine nuts
  • 1 sprig thyme, leaves stripped
  • Freshly grated Parmesan
  1. Warm the olive oil in a large pan over medium-low heat, add the garlic and let flavor the oil for 3 to 5 minutes without allowing the garlic to caramelize.
  2. Lightly salt and pepper the brussels sprouts in a bowl and toss.
  3. Add brussels sprouts, cut side down into the pan. Increase to medium heat. Add the wine and immediately cover for 10 to 15 minutes without disturbing the sprouts.
  4. Remove the lid and increase heat to medium high heat. When the liquids have evaporated, sprinkle the pine nuts over the top and add the thyme.
  5. Brown the sprouts, leaving them cut side down and then toss over high heat until the nuts and uncut sides of the sprouts have been slightly toasted, about 1 to 2 minutes. Add additional salt and pepper to taste.
  6. Serve while warm. Top with Parmesan if desired.
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Comments (6) Questions (1)

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about 1 month ago Megan

Made these two nights ago -- yum!! I almost always either roast brussels sprouts or shred them for a hash, so I am looking forward to using this steaming and browning technique more in the future.

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about 1 month ago Cassie Jones

1/3 cup pine nuts, or none, or however much you'd like!

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about 1 month ago Rkelly3042

Really, really good!

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about 1 month ago Whats4Dinner

Must give this a try. And, it's just nice to see a brussel sprout recipe that doesn't involve bacon! ;-)

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2 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So looking forward to trying these . . . I've used basically the same procedure for years (steaming and then letting them get brown in the pan). Incidentally, that's a good method for all kinds of vegetables, and so convenient for weeknight dinners. I've never tried using wine, however. This seems clearly worth running down some decent Brussels sprouts, as the season for them here wanes. ;o)

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4 months ago brette warshaw

Brette is the Managing Editor of Food52.

Hi -- there's no amount of pine nuts specified in the ingredients. How much would you use? Thanks!