Brussels Sprouts with Pine Nuts and Thyme

This basic side dish transcends its components; the thyme enhances the earthiness of the sprouts, while the white wine imparts a subtly acidic finish.

PHOTO BY JAMES RANSOM

Ingredients

• 2 tablespoons olive oil

• 2 cloves garlic, thinly sliced

• ¹/₂ pound brussels sprouts, stems trimmed and sprouts halved

• Salt & pepper to taste

• ¹/₃ cup white wine

• ¹/₃ cup pine nuts

• 1 sprig thyme, leaves stripped

• Freshly grated Parmesan

Instructions

1. Heat the olive oil in a big skillet over medium-low heat, add the garlic, and infuse the oil for 3 to 5 minutes without permitting the garlic to brown.

   
   

2. Gently season the brussels sprouts with salt and pepper in a bowl and mix.

   
   

3. Place Brussels sprouts, cut side down, into the pan. Elevate to medium heat. Incorporate the wine and promptly cover for 10 to 15 minutes without disturbing the sprouts.

   
   

4. Remove the lid and elevate the heat to medium-high. Upon evaporation of the liquids, distribute the pine nuts evenly on top and incorporate the thyme.

   
   

5. Brown the sprouts with the cut side facing down, then toss over high heat until the nuts and uncut sides of the sprouts are lightly toasted, approximately 1 to 2 minutes. Incorporate supplementary salt and pepper according to preference.

   
   

6. Serve while heated. Garnish with Parmesan (optional).