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Recipes

Brussels Sprouts with Marjoram and Pine Nuts

By Jeanne Thiel KelleyPhotography by Mark Thomas

Recipe information

  • Yield

    8 Servings

Ingredients

3

tablespoons butter

1

/2 cup pine nuts

1

1/2 pounds fresh Brussels sprouts, halved, or 1 1/2 pounds frozen Brussels sprouts, thawed, halved

1

cup canned low-salt chicken broth

2

shallots, minced

1

tablespoon chopped fresh marjoram

1

/3 cup whipping cream

Need to make a substitution?

Preparation

  1. Step 1

    Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. DO AHEAD Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.

    Step 2

    Transfer Brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

Explore Bon AppétitAmericanBrussels SproutVegetableMarjoramPine NutNutEasyQuickSideVegetarianSauté