Some people view veggies on the Thanksgiving table as an obligatory dish to make us feel a little less bad about consuming copious amounts of pumpkin pie and turkey thighs. We prefer to think of our vegetables as equals to the mashed potatoes and gravy. You’ll soon be of a like mind after trying this recipe for Brussels Sprouts with Pine Nuts and Shaved Parmesan. It’s kind of amazing.
Brussels Sprouts with Pine Nuts and Parmesan
- 1 ½ pounds Brussels sprouts, trimmed and quartered
- 1/3 cup pine nuts
- 2 garlic cloves, minced
- ½ cup shaved Parmesan
- 1 lemon, zested
- 3 tablespoons olive oil
- salt and pepper
Put the olive oil in a large, deep skillet or Dutch oven over high heat. When hot, add the Brussels sprouts and a generous sprinkle of salt and pepper. Cooking, stirring occasionally, until they are slightly charred and just tender, 8 to 10 minutes.
Stir in the pine nuts and cook for 1 minute. Stir in the garlic, Parmesan, and lemon zest, and turn off the heat. Taste and adjust the seasoning, drizzle with a little more olive oil, and serve.