Vegetable Side: Brussels Sprouts with Marjoram and Pine Nuts

By SharonE

One of my favorite ways to prepare brussel sprouts (from _Bon Appetit_)...you might be able to convert a brussel sprout non-eater

Ingredients

• 1 tbsp. butter
• 1/4 cup pine nuts
• 3/4 pound fresh brussels sprouts, halved
• 1/2 cup canned low-salt chicken broth
• 1 shallot, minced
• 1 1/2 tsp. chopped fresh marjoram
• 3 ounces whipping cream

Details

Servings 4
Adapted from myfamily.com

Preparation

Step 1

Melt 1 tsp. butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl.



Melt 1 tsp. butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 3-4 minutes (depends on size of sprouts). Uncover and simmer until broth evaporates, about 2 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt remaining 1 tsp. butter in center of same skillet. Add shallots; saute until tender, about 2 minutes. Stir in marjoram then cream. Simmer until sprouts are coated with cream, stirriing frequently, about 2 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over stove until heated through.)