5 Ingredients or Fewer
Brussels Sprouts with Pine Nuts and Thyme
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lalf November 3, 2014
I’ve made this more than a few times now, and I’ve found that it’s a delicious way to cook more than just brussels sprouts. I’ve used kale sprouts — really good! — and a mix of both brussels and kale sprouts. When I’m out of white wine, I use dry white Vermouth, an excellent substitute. Tonight I will try a mix of kale sprouts and halved radishes. Radishes are yummy when braised. The 1/3 cup of pine nuts (best nut to use here) does make this recipe a bit pricy to cook frequently, though… : /
Ashley M. April 27, 2014
Such an amazing recipe - loved that it was a one pan, no oven necessary kind of recipe and that you could do other things while the sprouts cooked, no fuss! Wonderful flavors!
Megan February 21, 2014
Made these two nights ago -- yum!! I almost always either roast brussels sprouts or shred them for a hash, so I am looking forward to using this steaming and browning technique more in the future.
Whats4Dinner February 16, 2014
Must give this a try. And, it's just nice to see a brussel sprout recipe that doesn't involve bacon! ;-)
AntoniaJames February 5, 2014
So looking forward to trying these . . . I've used basically the same procedure for years (steaming and then letting them get brown in the pan). Incidentally, that's a good method for all kinds of vegetables, and so convenient for weeknight dinners. I've never tried using wine, however. This seems clearly worth running down some decent Brussels sprouts, as the season for them here wanes. ;o)
Brette W. December 30, 2013
Hi -- there's no amount of pine nuts specified in the ingredients. How much would you use? Thanks!
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