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.
Pan-Browned Brussels Sprouts
- 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.