Name: Brussels Sprouts with Garlic and Pine Nuts
Total time: 30 min
Ingredients: 1 pound brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed (see illustrations below); 1/2 teaspoon table salt; 2 tablespoons olive oil; 1/4 cup pine nuts; 2 large cloves garlic, minced; Salt and ground black pepper

Why This Recipe Works

When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.

Before You Begin

This is an especially good way to prepare brussels sprouts for those unsure of their liking for this vegetable. When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half.

Instructions

Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.

Heat oil in large skillet over medium heat. Add nuts; cook, stirring frequently, until nuts begin to brown, about 2 minutes. Add garlic; cook until softened, about 1 minute.

Stir in sprouts and cook, stirring constantly, until heated through, 2 to 3 minutes. Season to taste with salt and pepper and serve.