Pan Browned Brussels Sprouts

Pan Browned Brussels Sprouts

Serves: 2

   1/2 pound brussels sprouts
   2 cloves garlic
   2 tablespoons butter
   1 tablespoon extra virgin olive oil
   2 tablespoons pine nuts
   2 tablespoons Parmesan cheese freshly grated


1. Trim the sprouts and halve lengthwise, slice garlic thinly.

2. In a heavy skillet, melt the butter and oil over moderate heat and saute' garlic till lightly brown, and remove to a small bowl with slotted spoon.

3. Reduce heat to medium low and add sprouts cut side down in one layer. Sprinkle sprouts with pignoli and salt and pepper to taste.
Cook the sprouts until crisp-tender, and well browned underneath...about 15 minutes.

4. With tongs, remove sprouts to plate and return garlic to pan with pine nuts. Add more butter if desired, and spoon the mixture over the sprouts.

5. Sprinkle with fresh gated cheese and serve immediately.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.