Brussels Sprouts with Parmesan and Pine Nuts

December 11, 2012

Brussels Sprouts with Parmesan and Pine Nuts

Not your mother’s brussel sproats! You’ll be fighting over the last ones!


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 pound brussels sprouts, trimmed and quartered
  • 1/4 cup vegetable broth
  • 2 tablespoons toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons freshly grated parmesan cheese


  1. Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.

Wendy Skidmore, Los Altos, CA, Sunset

See full post here: Annabelle Breakey Photography :: Blog2012-12-11.