Sauteed Brussels Sprouts & Apples

1. 1

   In a small saute pan, toast the pine nuts over medium heat until brown, about 3 minutes.

2. 2

   In a medium saucepan, add the olive oil and butter over medium-high heat.

3. 3

   When the butter is fully melted and starting to foam, add the Brussels sprouts in a single layer.

4. 4

   (It's okay if they overlap slightly, but do not let them get more than 2 layers deep.)

5. 5

   Turn the heat down to medium and cook, leaving the sprouts undisturbed, for 4 minutes.

6. 6

   Don't stir!

7. 7

   This allows the bottoms to brown and caramelize.

8. 8

   After 4 minutes, stir the sprouts completely, so the browned sides are mostly up.

9. 9

   Leave in the pan to caramelize undisturbed for another 4 minutes.

10. 10

    When the sprouts are browned on both sides, stir again and add the diced apples.

11. 11

    Stir every 2 minutes or so until the apples are just soft, about 6 minutes more.

12. 12

    Add the toasted pine nuts, season to taste with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.