Sautéed Parmesan and Pine Nut Brussels Sprouts
Believe it or not, these often-rejected vegetables from your childhood dinner plate aren’t just good for you—they taste pretty good, too.
Makes 8 servings.
1 1/2 tablespoons olive oil
1 1/2 pounds thinly sliced Brussels sprouts, trimmed and halved
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup red wine vinegar
1/4 cup Parmesan cheese, shaved
2 tablespoons pine nuts, toasted
- In a large skillet, heat the olive oil over medium heat.
- Add Brussels sprouts, salt and pepper, and cook until the sprouts are tender and golden-colored, stirring occasionally. This should take about six minutes.
- Remove pan from heat and add vinegar, tossing ingredients together until well mixed.
- Transfer sprouts to a serving bowl, and top with Parmesan and pine nuts.
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