|Browned Brussels Sprouts with Pine Nuts|
These are a specialty of our dear friend George Hamilton. George makes these for holiday dinner parties...I instantly fell in love with them! (I mean the Brussels sprouts, as I already love George and Andrea!) George likes to make them with pecans. I have made them with pecans and pine nuts and both are equally delicious. Brussels Sprouts have never tasted SO GOOD! This is a perfect side dish for your holiday meal.
1 lb. Brussels sprouts, trimmed and cut in half
¼ cup butter
½ cup pine nuts or chopped pecans
3 shallots or leeks, chopped
2 cloves garlic, minced
handful of grated Parmesan cheese
In pot of boiling water, blanch Brussels sprouts for 4 minutes. Drain. In large skillet melt butter and sauté pine nuts or pecans for 3 minutes until fragrant. Remove pine nuts or pecans with slotted spoon and set aside. Sauté leeks for 5 minutes and add garlic. Add Brussels sprouts and season with salt and pepper. Sauté on medium high heat until lightly browned. Add pine nuts or pecans. Remove to serving dish and stir in Parmesan cheese while sprouts are hot, serve immediately or keep warm until serving.