Brussels Sprout

Brussels Sprouts with Pine Nuts & Thyme

by:
February  5, 2014

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.

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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

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1 Comment

Jenni February 5, 2014
I cook dinner for my friends a couple of times a month and they "expect" my Brussels sprouts. I'll have to try these.