More Brussels Sprouts

So in case you need another reason to buy some Brussels sprouts this winter, here’s an easy, delicious way to cook them. You just slice them up, toss them with butter and pine nuts, and serve with pasta. Seriously, it’s that easy.

And that’s about all I have to say today. Happy Tuesday!

Fettuccine with Brussels Sprouts and Pine Nuts

  • 12 ounces Brussels sprouts, trimmed
  • 8 ounces dried (or fresh refrigerated) fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 tablespoons pine nuts
  • grated Parmigiano-Reggiano

Slice Brussels sprouts in a food processor fitted with slicing disk.

Cook fettuccine in a pasta pot of boiling salted water until al dente.

Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

Makes 4 servings.

Source: Gourmet magazine.

2 thoughts on “More Brussels Sprouts

  1. Jodi

    How am I just discovering your awesome blog now! Here is another great brussels sprouts recipe:

    BRUSSELS SPROUTS WITH MAPLE WALNUT VINAIGRETTE
    Silver Palate Cookbook

    4 cups Brussels sprouts
    4 T. sherry vinegar
    4 T. pure Vermont maple syrup
    1 T. Dijon-style mustard
    1/2 cup walnut oil
    Pinch freshly grated nutmeg
    Salt and black pepper, to taste
    1 cup coarsely chopped walnuts

    Cut an X in the bottom of each Brussels sprout. Steam until tender but still firm. Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually whisk in the oil. Season with the nutmeg, salt and pepper. Toss the hot Brussels Sprouts with the vinaigrette and serve.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *