Hide your alfalfa…This recipe might make all other sprouts jealous.

GQ just named Brooklyn the coolest city on the planet (the whole PLANET, people), which is exciting because I did not realize that our borough had become an independent city once again. Also, I have a good feeling that this eponymous recipe will really catch on since the “city” I call home was given this honor by the same magazine that has articles which explain, “How to Dump Her Like a Man.”

I got the method for this recipe from Mark Bittman’s How To Cook Everything Vegetarian. A few changes: he calls for balsamic vinegar, which I omitted. Also, I added the pine nuts and parmesan, and sliced the garlic (he suggested leaving the garlic cloves whole).

Ingredients:

  • 1 pound Brussels sprouts
  • 1/4 cup extra virgin olive oil
  • 5 cloves garlic, cut into thick slices (3-5 slices per clove)
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup pine nuts
  • 2 tablespoons freshly grated Parmegiano-Reggiano cheese (the “real” kind with the name imprinted on the rind)

Directions:

  1. Preheat the oven to 450 degrees. Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis. Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down. Toss in the garlic and sprinkle with salt and pepper.
  2. Cook, undisturbed, until the sprouts begin to brown, 5-10 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender. (Bittman recommends 30 minutes, but I typically take them out of the oven in 15-20. I think it really depends on the size of your sprouts.)
  3. While the sprouts of cooking, heat a small skillet over medium-low heat. Toast the pine nuts in the dry skillet for a few minutes, shaking frequently to avoid burning. Remove from heat once the pine nuts are lightly browned and fragrant.
  4. Put the sprouts mixture in a serving dish, and sprinkle with the pine nuts and cheese. Serve hot or warm.
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