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).
- 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)
- 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.
- 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.)
- 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.
- Put the sprouts mixture in a serving dish, and sprinkle with the pine nuts and cheese. Serve hot or warm.