Brussels Sprouts with Marjoram and Pine Nuts

Adapted from Bon Appétit

3 Tbsp butter
1/2 cup pine nuts
1½ lbs Brussel sprouts, halved
1 cup chicken broth
2 shallots, minced
1 Tbsp fresh marjoram, chopped
1/3 cup whipping cream
Salt and pepper to taste

Melt 1 tablespoon of butter in a large skillet over medium heat. Add pine nuts and stir until golden and transfer to a small bowl. In same skillet, heat 1 tablespoon of butter over medium heat. Add sprouts; stir for 1 minute. Add broth; cover and simmer until sprouts are just tender (about 7 minutes). Uncover and simmer until broth evaporates. Using a wooden spoon push sprouts to the side of the skillet and melt 1 tablespoon of butter in the center. Add shallots and sauté until tender (about 2 minutes). Stir in marjoram and cream. Simmer until sprouts are well coated (about 4 minutes) Season with salt and pepper.

Makes 8 servings
Prep Time: 5 Minutes
Cook Time: 20 Minutes

Allergy Warning: Contains MilkContains Other Nuts

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