Brussels sprouts with pine nuts, garlic and guindilla peppers

A quick and easy recipe which can be served as a first course and an accompaniment.

This recipe is reproduced here (in English) courtesy of Gastronomía&Cía.

Para ver esta receta en castellano, pulsa aquí

Brussels sprouts with pine nuts, garlic and guindilla peppers

Servings:	Serves 4
Calories per serving:	287
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Not a first course, for me 4/5 But a cracking accompaniment Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg fresh Brussels sprouts
• Salt
• Extra virgin olive oil
• 4 tablespoons pine nuts
• 2 large garlic cloves, peeled and sliced
• 1-2 fresh guindilla peppers, sliced and seeds removed
• 4 tablespoons of Grana Padano cheese, grated

Method

1. Wash the Brussels sprouts, make a cut in the stalk, remove the outer leaves, wash again and drain well.
2. If they are large, cut them in half.
3. Heat a pan of water with a tablespoon of salt.
4. Bring to the boil, add the Brussels sprouts and cook for about five minutes.
5. Remove from heat, drain the sprouts and reserve.
6. Heat a little oil in a frying pan and sauté the Brussels sprouts, cut side down (if cut in half), to brown.
7. Season to taste.
8. Add the garlic, chillies and pine nuts, stirring from time to time. Serve, sprinkled with the cheese.

Variations

Guindilla peppers come from Navarra in Spain and I have never seen fresh ones in the UK, so you will have to use the jarred variety which are usually green in colour.

Grana Padano cheese is available from the main supermarkets and some specialist cheesemongers. If you are unable to get it, use Parmesan instead.

Vary the garlic and chilli quantities to your own taste.

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