source: Woman’s World Magazine 11/3/14
The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name.
Etymology
Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which they derived their name. Its group name Gemmifera (or lowercase and italicized gemmifera as a variety name) means gemmiferous (bud-producing).
Ingredients
1/4 cup white balsamic vinegar
1 tablespoon butter
1 sprig of fresh rosemary
2 packages Brussels sprouts, trimmed, halved, (10 oz. each)
1 tablespoon olive oil
one (1) clove garlic, chopped
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup toasted pine nuts
Directions
To make this Brussels sprouts pine nuts recipe, start by combining vinegar, butter, and rosemary. Over high heat, bring the mixture to a boil. Reduce heat to medium, simmer for 4-5 minutes or until reduced by half. Remove from heat; reserve.
Meanwhile, bring a large pot of salted water to boil. Add Brussels sprouts; cook until almost tender, about 5 minutes; drain well.
in a large nonstick skillet, heat olive oil over medium heat. Add brussels sprouts, garlic, lemon zest, and salt, and cook, stirring occasionally, until sprouts are tender, 3-5 minutes. Transfer to serving dish; drizzle with reserved vinegar mixture and sprinkle with pine nuts. Enjoy!
To toast pine nuts for Brussels sprouts
Heat dry skillet over medium-low heat. Add nuts; cook, stirring, until lightly browned and fragrant, about 2 minutes. Remove from skillet and cool.
