• Shredded Brussels Sprouts With Balsamic Vinegar and Pine Nuts

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  • 1 pound small Brussels sprouts
    Salt, as needed
    1/4 cup pine nuts
    3 tablespoons extra-virgin olive oil
    1 medium onion, peeled and finely chopped
    2 garlic cloves, peeled and minced
    2 tablespoons balsamic vinegar
    Bring several quarts of water to boil in a saucepan.
    Meanwhile, trim and discard a layer or two of loose outer leaves from each of the Brussels sprouts. Trim a thin slice from stem end of each sprout. Add trimmed sprouts and salt to taste to boiling water. Cook until sprouts are almost tender, about 4 minutes. Plunge into a bowl of ice water. Cut sprouts crosswise into thin strips and set aside.
    Place the nuts in a large skillet over medium heat. Toast, shaking pan occasionally to turn nuts, until they are golden-brown and fragrant, about 3 minutes. Transfer nuts to a small plate.
    Briefly heat the olive oil in empty skillet. Add the onion and saute over medium heat until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
    Add Brussels sprouts and salt to taste. Cook, stirring occasionally, until sprouts have browned slightly, 5 to 7 minutes. Add the vinegar and cook just until liquid evaporates, about 1 minute. Stir in nuts and adjust seasonings. Serve immediately.
    Makes 4 to 6 servings.
    VARIATION: Replace pine nuts with an equal amount of pecans. Add 1 teaspoon grated orange zest with garlic. Replace vinegar with 1/4 cup orange juice.
    — Recipe adapted from "Vegetables Every Day," by Jack Bishop (HarperCollins, 2001)
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