What to CookBrussels Sprout

Brussels Sprouts with Pine Nuts & Thyme

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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.

Brussels sprouts from Food52 

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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Tags: Herb, Vegetable, Side, Weeknight Cooking, Quick and Easy, Vegetarian, Wildcard Winners