Baby Brussels Sprouts with Pasta and Pine Nuts

I love love love brussel sprouts, and this is a great easy dish by Shanti Ellis that could be easily prepared in the time it takes to boil the noodles =)

Baby Brussels sprouts with pasta and pine nuts

This is a very, very quick and easy recipe.

Pasta of your choice (used spaghetti in this picture), cooked per the instructions on the packaging.
Baby Brussels sprouts (you can use the larger ones, but they should be cut into fourths rather than in half).
Handful of pine nuts.
Olive oil.
Balsamic vinegar.

Set the pasta to cooking per the instructions on the package.

In a cold pan (do not heat it ahead of time), place the pine nuts.  Place it on low heat and toss very frequently to keep from burning.  When they brown and become slightly aromatic (usually after only a couple of minutes), they’re done.  They can be removed from the heat and set aside.

Cut the bottom of the Brussels sprouts where they attached to the stalk off (usually only about 1/4 inch), and remove any yellowed leaves.  Then halve the Brussels sprouts (or quarter if they’re large).  Saute in a pan with olive oil (or I guess you could use butter if you wanted to).  Try to place them with the round edge down.  After about 2 or 3 minutes, flip them onto their flat side and add some balsamic vinegar.  Cook for another 2 to 3 minutes.  You want to be careful not to cook too long as that can bring out a strong, bitter flavor.

Plate the pasta and top with the Brussels sprouts and top with the pine nuts.  : )


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