Brussels Sprouts with Pine Nuts, White Wine, and Thyme
Prep time: 30 minutes
Makes 4 servings
Adapted from the recipe by Cassie Jones at Food52
- A large stainless steel or cast iron skillet
- A Frywall that fits (see our sizing guide)
- 1 lb. fresh Brussels sprouts
- 2 tbsp. olive oil
- 1/2 cup dry white wine
- 1/3 cup pine nuts
- 2 cloves garlic
- 2-3 sprigs thyme
- Freshly grated Parmesan cheese
- Salt and pepper to taste
Trim and halve the Brussels sprouts. Cut the garlic into thin slices.
Turn the stove on high and add the pine nuts, stirring every few seconds so they toast evenly and without scorching. When the pine nuts are just beginning to turn brown, remove them from the pan and turn off the heat.
Let the pan cool for a minute or two, then place the Frywall into position. Add the oil and garlic, then turn the heat to medium-low. Stirring occasionally, cook the garlic until it's aromatic and begins to turn a pale gold.
Add the Brussels sprouts and stir to coat them in oil. Using tongs, position the sprouts so they're all cut-side down in a single layer.
Add the white wine and immediately cover with a lid. Turn the heat to medium, and cook for about five minutes. Remove the lid; if all the wine has evaporated, add a 1/2 cup of water and replace the lid. Cook for another 5 minutes and then check for doneness. When forked, the sprouts should feel tender and fully cooked, but not mushy. If the sprouts need more time, recover pan, adding additional liquid if the pan looks dry.
When the Brussels sprouts are fork-tender, turn the heat full blast to quickly evaporate any remaining liquid and lightly caramelize the sprouts. Add the thyme and toasted pine nuts, season with salt and pepper, give a final stir and remove to a serving dish.
Top with freshly grated parmesan cheese and serve warm. Bon appétit.