Brussels sprouts with garlic, pine nuts, and Parmesan cheese
Boiled Brussels sprouts finished in a hot pan with garlic, pine nuts, and a sprinkle of Parmesan — a cruciferous-vegetable side that delivers the kind of dark-green, sulfur-compound-rich nutrition Longo highlights for longevity.
From The Longevity Diet
- Yield
- 1 serving
- Category
- Side Dish
- Cuisine
- Italian
Nutrition (estimated)
per 1 plate (about 250 g)- Calories
- 260 kcal
- Protein
- 10 g
- Fat
- 18 g
- Carbs
- 22 g
- Fiber
- 9 g
- Sugar
- 5 g
- Sodium
- 310 mg
Ingredients
- brussels sprouts 250g
- garlic
- pine nuts 9g
- hot pepper
- olive oil 12mL
- parmesan 5g
Instructions
- Boil Brussels sprouts in salted water; drain, keeping a little cooking liquid.
- Transfer to a hot pan with the reserved liquid, garlic, pine nuts, and hot pepper; cook 2–3 min.
- Remove from heat, add olive oil, Parmesan, salt, and pepper.