| 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
