Here is a simple side. The white wine allows the sprouts to be steamed and evenly cooked to a perfect al dente. —Cassie Jones
Test Kitchen Notes
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
4 to 6
cloves garlic, thinly sliced
brussels sprouts, stems trimmed and sprouts halved
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.
Lightly salt and pepper the brussels sprouts in a bowl and toss.
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.
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.
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.