Brussels Sprouts with Marjoram & Pine Nuts

Serving size:


    • 3 T
    • butter
    • 1⁄2 c
    • pine nuts
    • 1 1⁄2 lb
    • Brussels sprouts, halved
    • 1 c
    • vegetable (or chicken) broth
    • 2
    • shallots, minced
    • 1 T
    • fresh marjoram, chopped
    • 1⁄3 c
    • whipping cream
30 minutes
Ready in
30 minutes


This recipe for Brussels sprouts in cream sauce really shines. Cooking the Brussels sprouts in broth gives them a particularly nice flavor, while the addition of shallots, fresh herbs, cream, and pine nuts secure its place as a new fall favorite.

Adapted from Bon Apetit


In a heavy skillet melt 1 T. of the butter over medium heat and toast nuts for 3 minutes or until golden. Set aside in a small bowl. Add another 1 T. butter to the skillet and sauté Brussels sprouts for a few minutes. Add broth, cover and simmer about 7 minutes or until sprouts are almost tender. Remove cover and continue simmering about 5 more minutes or until the broth has evaporated. Using spatula, push sprouts to the sides of the skillet. Melt the last 1 T. of butter in the middle of the skillet. Add shallots, and sauté about 2 minutes or until golden. Sprinkle in marjoram and ½ of the pine nuts, then pour cream over shallots. Continue simmering for about 4 minutes, stirring frequently until Brussels sprouts are completely combined. Transfer to a platter and garnish with remaining ½ of pine nuts.


Try substituting white wine for half of the broth for an additionally rich and complex flavor. Also delicious topped with cooked, crumbled bacon.


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