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1 T. olive oil <\/span><\/p>\n 2 garlic cloves, minced <\/span><\/p>\n 3\/4 pound brussels sprouts, trimmed and quartered <\/span><\/p>\n 1\/4 C. vegetable broth <\/span><\/p>\n 2 T. toasted pine nuts <\/span><\/p>\n Kosher salt and freshly ground black pepper <\/span><\/p>\n 3 T. freshly grated parmesan cheese <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n