If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A simple, elegant side dish, with ingredients you probably have on hand already.
WHO: Cassie Jones is an American photographer living in the Netherlands.
WHAT: Nutty, caramelized, special-occasion brussels sprouts -- in 15 minutes.
HOW: Infuse your olive oil with garlic, steam your brussels sprouts with white wine, then, when the liquid cooks off, let them caramelize. Garnish with Parmesan.
WHY WE LOVE IT: With this recipe, you get the best that Brussels sprouts have to offer: cut sides eager to be browned, with insides that get soft and creamy. The white wine adds a fruity acidity, and the pine nuts and thyme make it special, elegant.
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
Photo by James Ransom
This post was brought to you by Noritake.