Brussels Sprouts with Pine Nuts
Ready In: 45 mins
Serves: 8
Ingredients
- 3 tablespoons butter
- 1⁄2 cup pine nuts
- 1 1⁄2 lbs fresh Brussels sprouts, halved
- 1 cup canned ready-to-serve chicken broth
- 2 shallots, minced
- 1 tablespoon chopped fresh marjoram or 1 1⁄2 teaspoons dried marjoram
- 1⁄3 cup whipping cream
- salt and pepper
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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