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    You are in: Home / Recipes / Brussels Sprouts with Pine Nuts Recipe
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    Brussels Sprouts with Pine Nuts

    Average Rating:

    3 Total Reviews

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    • on January 16, 2011

      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!

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    • on January 27, 2012

      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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    • on December 29, 2003

      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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    Nutritional Facts for Brussels Sprouts with Pine Nuts

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 174.2
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 5.5 g
    Cholesterol 25.1 mg
    Sodium 161.6 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 3.5 g
    Sugars 2.2 g
    Protein 5.1 g

    The following items or measurements are not included:

    fresh marjoram


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