Brussels Sprouts with Pine Nuts

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photo by loof751 photo by loof751
photo by loof751
Ready In:
45mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • In a large skillet, melt 1 tablespoon butter.
  • Add nuts and stir for 3 minutes or until golden brown.
  • Place nuts in a bowl and set aside.
  • Melt 1 tablespoon butter in same skillet.
  • Add brussels sprouts; stir 1 minutes.
  • Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
  • Uncover and simmer until broth evaporates.
  • Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
  • Melt 1 tablespoon butter in the center of the skillet.
  • Add shallots; cook stirring frequently until tender.
  • Stir in marjoram and cream.
  • Simmer until sprouts are coated with cream, stirring frequently.
  • Season with salt and pepper.
  • Add half of pine nuts and mix well.
  • Transfer Brussels sprouts to serving dish.
  • Sprinkle with remaining pine nuts.

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Reviews

  1. Made a similar version of this for Thanksgiving from Jeanne Kelley's cookbook Blue Eggs & Yellow Tomatoes and loved it (although I modified by using walnuts & dried marjoram). The flavors were amazing and while the cream does not make an actual sauce, it coats the sprouts with a creamy goodness that is definitely a part of what makes this dish great. Made a second time & chose to roast the Sprouts in the oven first at 425 until golden and then proceed with the recipe- which also worked well . A keeper- thanks for posting!
     
  2. Great way to prepare brussels sprouts! Used garlic instead of shallots and fat-free half-and-half for the cream with great results. Really enjoyed these - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by averybird
     
  3. I couldn't get the cream sauce to thicken as much as I thought it should. And there were too many pine nuts for my taste. But I will try it again!
     
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Tweaks

  1. Great way to prepare brussels sprouts! Used garlic instead of shallots and fat-free half-and-half for the cream with great results. Really enjoyed these - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by averybird
     

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