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. |
Chef's Elite Roasted Vegetable Base (GF) | 294305 | 1/4 cup |
Bergin Pine Nuts | 129528 | 2 Tbsp. |
Diamond Crystal Kosher Salt Box | 308709 | As desired |
Baron Spices Ground Black Pepper | 280898 | As desired |
Belgioioso Fresh Parmesan Cheese, grated | 209234 | 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