pan browned Brussels sprouts

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garlic pine nuts brussel sprouts

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(contributed by Nancy)

These lovely golden brown nuggets are very nutlike in flavor. Even people who are not so sure about these little gems are going to love them.

½ tablespoons unsalted butter
1 tablespoon olive oil
2 large garlic cloves, thinly slice
½ pound Brussels sprouts, trimmed and halved lengthwise.
2 tablespoons pine nuts (or almonds)

1.  Melt 1 tablespoon butter with oil in a heavy skillet, over moderate heat.
2.  Add garlic and cook, stirring, until pale golden, about 3 minutes.  With a slotted spoon, transfer to a small bowl.
3.  Reduce heat to low, arrange sprouts cut sides down in skillet in one layer, and salt to taste. 
4.  Cook, uncovered, without turning, until sprouts are crisp-tender and undersides are golden brown, 10-15 minutes. 
5.  Transfer sprouts to plate.
6.  Add remaining ½ tablespoon butter to skillet and cook nuts over moderate heat, stirring, until evenly pale golden, about 1 minute for pine nuts.  If using another type of nut it will take a little longer for them to brown.  Stir in garlic, then spoon mixture over sprouts and season with pepper.