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When Melissa’s Produce posted a beautiful photo of a dish they
had made with Brussels sprouts, shallots, garlic, and pine nuts on their
Instagram feed, I knew that I had to try it...so I did. It is insanely good!
Not only does it make an excellent side dish, but tossed with angel hair pasta
it is a fabulous, meatless main dish. A bit of freshly grated lemon zest and
Parmesan cheese take this over the top. Did I mention that it’s easy? Yeah,
that too.
Brussels Sprouts with Garlic, Pine Nuts, and Shallots
From Melissa’s Produce
2 pounds Melissa’s Brussels sprouts
6 tablespoons unsalted butter
¾ cup pine nuts
3 Melissa’s shallots, peeled and finely sliced
3 cloves peeled garlic, minced
1/2 cup fresh basil, cut into ribbons*
1 lemon juiced
Kosher salt to taste
Freshly ground black pepper to taste
Score an “X” on the bottom of each Brussels sprout and place them into salted, boiling water. Boil for 3 to 4 minutes or until tender. (You can check for doneness by cutting one in half and checking the center.) When done, place them directly into a bowl of ice water to stop them from cooking. When cooled, remove them from the ice water and cut them in half, lengthwise; set aside.
Melt 3 tablespoons of butter in a 10” sauté pan. Add the pine nuts and sauté, stirring constantly, until golden, about three minutes. Remove the nuts and set aside. In the same pan, melt the remaining butter and add the shallots; season with salt and pepper. Sauté until translucent and add the garlic. Cook for one minute and then add the sprouts, 1/2 of the pine nuts, and the basil. Cook until heated through, about four minutes. Remove from the heat, add the lemon juice, and remaining pine nuts. Mix well and adjust seasonings. Top with a few gratings of lemon zest and Parmesan cheese. Serve.
2 pounds Melissa’s Brussels sprouts
6 tablespoons unsalted butter
¾ cup pine nuts
3 Melissa’s shallots, peeled and finely sliced
3 cloves peeled garlic, minced
1/2 cup fresh basil, cut into ribbons*
1 lemon juiced
Kosher salt to taste
Freshly ground black pepper to taste
Score an “X” on the bottom of each Brussels sprout and place them into salted, boiling water. Boil for 3 to 4 minutes or until tender. (You can check for doneness by cutting one in half and checking the center.) When done, place them directly into a bowl of ice water to stop them from cooking. When cooled, remove them from the ice water and cut them in half, lengthwise; set aside.
Melt 3 tablespoons of butter in a 10” sauté pan. Add the pine nuts and sauté, stirring constantly, until golden, about three minutes. Remove the nuts and set aside. In the same pan, melt the remaining butter and add the shallots; season with salt and pepper. Sauté until translucent and add the garlic. Cook for one minute and then add the sprouts, 1/2 of the pine nuts, and the basil. Cook until heated through, about four minutes. Remove from the heat, add the lemon juice, and remaining pine nuts. Mix well and adjust seasonings. Top with a few gratings of lemon zest and Parmesan cheese. Serve.
I did not add the basil. I felt that it would overwhelm the
flavor of the sprouts. So, I’m going to leave the decision as to whether to add
it or not up to you.
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3 comments:
I still need to try fresh sprouts. I grew up on frozen ones just heated, and I always ate them - they were OK. But these look fantastic, especially with the pasta.
I am a fan of brussels sprouts. I made them yesterday with New Years Dinner with red onion, bacon bits and shredded cheese and drizzled with olive oil. I will definitely try them with angel hair pasta. Happy New Year. Thelma.
I love pine nuts and have never thought to pair them with Brussels sprouts yum! And Brussels with pasta are a marriage made in heaven, thanks Pattie!
Jenna
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