Brussels Sprouts with Balsamic Vinegar Sauce and Pine Nuts
Main Dishes • World
Description
Brussels sprouts with balsamic vinegar sauce and pine nuts
Ingredients
- Brussels Sprouts 20 oz
- Olive Oil 4 tablespoons
- Salt a pinch
- Pistachios 1 tablespoon
- Grated Pecorino Pepato Cheese to taste
- Meyer Lemon Juice 2 tablespoons
- Balsamic Vinegar 2 tablespoons
- Herbes de Provence a pinch
- Fresh basil leaves a pinch
- Dry White Wine ½ cup
- Italian herb blend a pinch
Step-by-Step Guide
Step 1
Wash the Brussels sprouts, remove the outer leaves, and cut each one in half.
Step 2
Boil in salted water with a little lemon juice for about 4–5 minutes.
Step 3
Prepare the sauce by mixing half of the olive oil, balsamic vinegar, lemon juice, and all the spices. Stir until smooth.
Step 4
Drain the sprouts and transfer them to an oiled skillet. Sauté for 10–15 minutes with the pine nuts, stirring occasionally, adding the sauce and wine.
Step 5
Grate cheese on top when serving, or you can do it directly in the skillet at the end of cooking, to your taste.
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