Brussels Sprouts with Pine Nuts and Thyme

October 12, 2013


Author Notes: Here is a simple side. The white wine allows the sprouts to be steamed and evenly cooked to a perfect al dente.Cassie Jones

Food52 Review: WHO: Cassie Jones is an American ex-pat living in the Netherlands.
WHAT: A green weeknight side that goes with just about anything.
HOW: Sauté brussels sprouts in white wine and caramelized garlic, then cook over high heat with pine nuts and thyme until browned.
WHY WE LOVE IT: This simple side dish is more than the sum of its parts—the thyme brings out the sprouts' earthiness and the white wine adds an almost tart finish (and enjoying the remainder of the bottle with dinner is what we like to call closing the circle).
The Editors

Serves: 4 to 6

Ingredients

  • 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 (optional)
In This Recipe

Directions

  1. Warm the olive oil in a large pan over medium-low heat, add the garlic and let flavor the oil for 3 to 5 minutes without allowing the garlic to caramelize.
  2. Lightly salt and pepper the brussels sprouts in a bowl and toss.
  3. Add brussels sprouts, cut side down into the pan. Increase to medium heat. Add the wine and immediately cover for 10 to 15 minutes without disturbing the sprouts.
  4. Remove the lid and increase heat to medium high heat. When the liquids have evaporated, sprinkle the pine nuts over the top and add the thyme.
  5. Brown the sprouts, leaving them cut side down and then toss over high heat until the nuts and uncut sides of the sprouts have been slightly toasted, about 1 to 2 minutes. Add additional salt and pepper to taste.
  6. Serve while warm. Top with Parmesan if desired.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

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Vegetable|Brussel Sprouts|Pine Nut|Thyme|5 Ingredients or Fewer|Hanukkah|Winter|Christmas|Rosh Hashanah|Passover|Thanksgiving|Valentine's Day

Reviews (8) Questions (1)

8 Reviews

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.
 
Author Comment
Cassie J. February 17, 2014
1/3 cup pine nuts, or none, or however much you'd like!
 
Rkelly3042 February 16, 2014
Really, really good!
 
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!