Brussels Sprouts with Parmesan and Pine Nuts

Ingredient ULF # Portion
Corto Olive Oil 267790 1 Tbsp.
Garlic Co. Fresh Garlic Cloves, mined 128579 2 cloves
Brussels Sprouts, quartered 126409 3/4 lb.
Minor's Vegetable Base 294892 1/4 cup
Bergin Pine Nuts 129528 2 Tbsp.
Diamond Crystal Kosher Salt 308710 As desired
ULF Ground Black Pepper 299321 As desired
Sartori Parmesan Cheese, grated 212334 3 Tbsp.

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.

Serves: 6