Brussels Sprouts with Parmesan and Pine Nuts

Brussels Sprouts with Parmesan and Pine Nuts
Photo by Annabelle Breakey


  • ¾ pound brussels sprouts, trimmed and quartered
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons toasted pine nuts

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. Trans...

View full recipe at My Recipes


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