Brussels Sprouts with Pine Nuts
45 mins (prep 15, cooking 30)
9 ingredients
8 servings
Made a similar version of this for Thanksgiving from Jeanne Kelley's cookbook Blue Eggs & Yellow Tomatoes and loved it (although I modified by using walnuts & dried marjoram). The flavors were amazing and while the cream does not make an actual sauce, it coats the sprouts with a creamy goodness that is definitely a part of what makes this dish great. Made a second time & chose to roast the Sprouts in the oven first at 425 until golden and then proceed with the recipe- which also worked well . A keeper- thanks for posting!

Categories:  <-60-mins , side-dish , equipment , vegetable , stove-top , time-to-make ,
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Serving Size (44.04 g)
Servings 8
Amount per Serving
Calories 135.89 Calories from Fat 104.85
% Daily Value *
Total Fat 11.65g 143.44%
Saturated Fat 3.64g 145.79%
Trans Fat 0.18g %
Cholesterol 31.74mg 84.64%
Sodium 111.54mg 37.18%
Total Carbohydrate 1.17g 3.13%
Dietary Fiber 0.31 g 9.99%
Sugars 0.32 g %
Protein 7.83g 125.28%
Vitamin A 150.81IU% Vitamin C 0.07mg%
Calcium 5.64mg% Iron 0.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh brussels sprouts, canned, dried marjoram, whipping cream, salt and pepper