1 T. olive oil

2 garlic cloves, minced

3/4 pound brussels sprouts, trimmed and quartered

1/4 C. vegetable broth

2 T. toasted pine nuts

Kosher salt and freshly ground black pepper

3 T. freshly grated parmesan cheese

 

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.