Brussels Sprouts with Pine Nuts & Thyme

By • October 12, 2013 8 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.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

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