| Brussels
Sprouts with Pine Nuts
Pity the little brussels sprout, an often overlooked vegetable. With only a
few ingredients, this dish of brussels sprouts becomes a delicious first course or side
dish, to be enjoyed hot or cold. Keep these in your refrigerator for up to 4 days to add
to salads or toss into pasta dishes. The simple flavors of this vegetable dish are
complemented by an intensely seasoned pasta.
1 lb. brussels sprouts
1/4 cup olive oil
1 cup pine nuts
2 tbsp. white wine vinegar
Salt and pepper to taste
Bring a large pot of water to a rapid boil. Cut an X into the stem end of each brussels
sprout. Add the sprouts to the water and cook 8 to 10 minutes, until tender. Drain well
and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the pine
nuts and stir until lightly toasted. Add the drained sprouts and toss to coat, stirring
well so as not to burn the nuts. Drizzle with the vinegar and season with salt and pepper.
Makes 4 to 6 servings.
Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
TO PRINT THIS RECIPE, use print button on top of
your browser. |