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.
This post is brought to you by our friends at Noritake. Noritake’s Colorvara Chocolate is featured below.
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.
Brussels Sprouts with Pine Nuts & Thyme by 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
See the full recipe (and save and print it) here.
Photo by James Ransom
This post was brought to you by Noritake.
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