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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
- 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.
- Lightly salt and pepper the brussels sprouts in a bowl and toss.
- 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.
- 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.
- 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.
- Serve while warm. Top with Parmesan if desired.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!