| 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
