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Sauteed Brussels Sprouts with Pine Nuts

Sautéed Brussels Sprouts with Sumac Cinnamon and Pine Nuts

A fresh and vibrant way to prepare brussels sprouts.  Lemon and Sumach add the perfect tart contrast to the creamy richness of the sprouts and pine nuts.  Cinnamon lends an earthy exotic flare.  

Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 3 tbsp pine nuts
  • 1 lb halved brussels sprouts trimmed
  • 1/4 cup water
  • 1 1/2 tbsp butter or olive oil
  • 1/4 tsp sumac
  • 1/4 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 2 garlic cloves minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp grated lemon zest

Instructions

  1. In a clean sauté pan or heavy skillet, over medium heat, toast the pine nuts until golden and fragrant. Stir occasionally to avoid charring. This should take about 5 minutes, but keep an eye on them. Transfer to a bowl.

  2. Heat a large sauté pan over medium-high heat. Once hot, add 1/4 cup water and Brussels sprouts to pan; cover with a tight lid and cook for 5 minutes.

  3. Add butter, sumac, cinnamon, salt and pepper to pan; cook, uncovered, 3 minutes, stirring often.

  4. Stir in garlic, lemon juice and zest and cook for 30 seconds OR until brussels sprouts reach desired tenderness.  If they are larger, they will need longer.  In which case, you may want to add another tsp of butter or oil.

  5. Taste and adjust any seasonings.

Recipe Notes

You can easily replace the pine nuts with slivered almonds.