Tuesday, December 3, 2013

Sauteed Brussels Sprouts with Pine Nuts

Over the thanksgiving holiday, I got to try out home-made Brussels sprouts made by one of the American relatives. It was the first time I tried that particular recipe, which had cream base and tasted pretty darn good. I knew of the main ingredients from when I first tried it so after having loved that one, I googled for the online recipes to find something similar. I found not one, but two recipes that were almost similar and I think the dish I tried had similar recipe. After reviewing both the recipes I found and collecting all the ingredients at hand, I made some changes to the recipe and am thrilled that my version turned out pretty darn good also. Here's what I used:


1 lb. brussels sprouts, diced into halves
1 small red onion, diced
1 big clove of garlic, diced
1/4 cup pine nuts
1/4 cup almond milk
3 tbsp butter
1/4 tsp marjoram
1/4 tsp thyme
salt to taste


Heat a heavy bottomed pan, add 1 tbsp butter and pine nuts to toast them on medium heat for 3 minutes stirring constantly. Once done, set aside.

Keep the pan on the same heat level, add 1 tbsp butter and diced onions. Saute the onions for 3 minutes until translucent/golden brown. Add garlic and saute for another half a minute. Add remaining 1 tbsp butter and brussels sprouts, stir for 1 minute, then add almond milk, marjoram, thyme, and salt. Cook for 8-10 minutes uncovered until all the almond milk evaporates and brussels sprouts start turning light brown.

Add pine nuts to the pan as you remove it from the stove. Serve warm.

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