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Mary's Shucked Brussels Sprouts with Shallots and Pine Nuts

Mary's Shucked Brussels Sprouts with Shallots and Pine Nuts
Recipe Date:
August 13, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb fresh brussel sprouts
  • 2 tbsps Butter
  • 1 tsp Salt, or to taste
  • 1 tsp Pepper, or to taste
  • 2-5 oz chicken broth
  • 3 Medium Shallots
  • 4 ozs Pine Nuts
  • Fresh shredded Parmesan Cheese to taste

Brussels sprouts are a cruciferous vegetable as are cabbage, broccoli, and kale.  They contain healthy amounts of vitamin A, vitamin C, folic acid and dietary fiber and are believed to protect against certain cancers.

Wash brussel sprouts and remove the leaves down to the core. Once removed from the core, the leaves no longer have a bitter taste.

Lightly sauté pine nuts and shallots in 1TBSP butter and sprinkle w/ salt. Remove from heat.

Sautee sprout leaves in 1 TBSP butter and season w/ salt and pepper. Add 2 to 5 ounces chicken stock as a light braising liquid. Boiling sprouts results in significant loss of nutrients but sautéing or roasting does not. Add pine nut and shallot mixture once the sprouts begin to cook down.

Although veggies are not typically wine-friendly, the butter and pine nuts make this a great match for Chardonnay. Castello di Amorosa’s Reserve Chardonnay offers just the right touch of juicy pear and stone fruits balanced with a texture of creamy nutty tones that compliments the richness of this dish.