Print
Email
Add a photoPan-browned Brussels sprouts with garlic, pine nuts and Parmesan.
Servings: 4
| Tags: |
Ingredients
- 12 oz. Brussels sprouts (preferably fresh but I used frozen)
- 2 cloves of garlic, minced
- 1 tbsp butter
- salt/pepper
- ¾ tbsp olive oil
- 1 ½ tbsp pine nuts
- sprinkles of Parmesan-optional
Directions
- Trim fresh sprouts and halve fresh of frozen lengthwise. (Remove any excess water on frozen by wiping with a cloth or paper towel.) In a skillet, melt ½ tbsp of butter and the olive oil over medium heat.
- Arrange the sprouts, cut side down, in one layer, in the skillet. Sprinkle with salt and cook, without turning, until crisp and brown on the bottom, about 15 to 20 minutes. Transfer the sprouts to a serving dish.
- Add the remaining ½ tbsp of butter to the skillet, over low heat, with the garlic and pine nuts. Toast the pine nuts and garlic for a minute or two, until pale golden and sprinkle over the top of the sprouts. Add some pepper and (optional) Parmesan.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 64 | 65% |
| Total Fat 7.31g | 9% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 40mg | 2% |
| Potassium 318mg | 9% |
| Total Carbs 7.6g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.79g | 1% |
| Protein 3.03g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
