You might be surprised to learn that I do not like brussels sprouts. I have tried them multiple times (yes mom, I really have). And want to say I like them considering how good they are for you.
But. I. Don’t.
And as much as I don’t like the little buggers, The Hubster loves them. As in, requests them every single week.
So I obliged this week and got him a stash of his little green gems. He scoured online for the recipe. Did the majority of the cooking. And then devoured them (minus 1/2 of one. I had to at least try it).
This recipe is a good one. Particularly if you like brussels sprouts. If you don’t, I suggest you find another recipe to drool over.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/2 pound brussels sprouts
- 2 large garlic cloves
- 3 tbs olive oil
- 2 tbs pine nuts
- Trim brussels sprouts and halve lengthwise.
- Cut garlic into very thin slices.
- In a large heavy skillet, heat oil over medium-high heat. Add garlic and cook, stirring, until pale golden.
- Using a slotted spoon, transfer garlic to a small bowl.
- Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer.
- Sprinkle sprouts with pine nuts and salt to taste.
- Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
- With tongs transfer sprouts to a plate, browned sides up.
- Add garlic (and oil if necessary) to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute more.
- Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
Nightshade free, dairy free, wheat free, gluten free, soy free, corn free, and egg free.