This brussels sprouts recipe is a super simple addition to any meal. The caramelized brown sugar adds a hint of sweetness without being overpowering. The toasted pine nuts give it a salty crunch. Even non-brussels sprouts lovers will love this recipe!
Start by cleaning your brussels sprouts and slicing them into ribbons. Mine never make perfect ribbons…that’s ok. They taste great!
Heat the olive oil over medium heat and saute the garlic for 30 seconds.
Add the sliced brussels sprouts to the pan and cook for 4-5 minutes…
Until tender and green. Their color is so pretty.
Add the brown sugar,
toasted pine nuts, and salt and pepper.
Toss and serve. It’s such an easy side!
12-14 large brussels sprouts
1 Tablespoon olive oil
1 clove garlic; minced
coarse sea salt and pepper to taste
1 Tablespoon brown sugar; add more if you prefer
1/3 cup toasted pine nuts**
Slice brussels sprouts very thin until you have a mound of feathery sprout ribbons.
Heat the olive oil over medium heat in a large skillet and saute the garlic for 30 seconds.
Add the sprouts and continue to saute for 4-5 minutes, until bright green and tender.
Add the salt, pepper, brown sugar, and toasted pine nuts.
Toss together and serve.
**To toast pine nuts, use a dry (no oil) pan. Add the pine nuts to the pan and turn heat to medium. Toss every 30-60 seconds until the pine nuts start to brown. Remove from heat.