500 g brussels sprouts, trimmed & halved lengthwise 1 lb
15 ml olive oil 1 tbsp
1 garlic clove, minced
salt & pepper to taste
60 ml vegetable or chicken stock 1/4 cup
60 ml pine nuts, toasted 1/4 cup
In a large pot of boiling water, cook brussels sprouts for 5 minutes or until tender crisp. Drain and transfer to bowl of iced water. Let cool for 5 minutes. Drain and dry on paper towels.
In a large skillet, heat oil over medium heat. Saute blanched brussels sprouts for 2 minutes. Add garlic, salt, peppr to taste and broth. Cook, stirring, for 3 to 5 minutes or until brussels sprouts are heated through. Sprinkle with pine nuts.
Serves: 4