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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.
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Ingredients
For 4 Serving(s)
brussels-sprouts-with-marjoram-pine-nuts
- 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
Brussels Sprouts with Marjoram & Pine Nuts Directions
- 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.