Shredded Brussels Sprouts with Balsamic Vinegar and Pine Nuts

I just learned that they're officially called brussels sprouts, not brussel. It's a good thing I don't write about them very often. Anyway, I'm often wary of brussels sprouts recipes because it's so easy to let the sulfur taste get out of control. But, what's life without a little bit of adventure.

Shredded Brussels Sprouts with Balsamic Vinegar and Pine Nuts (from Vegetables Every Day by Jack Bishop)

1 lb brussels sprouts

1 Tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 Tbsp balsamic vinegar

1/4 cup pine nuts, toasted

Bring a medium pot of water to a boil. While this is happening, trim stem of brussels sprouts and discard loose outer leaves. Add salt to boiling water and boil brussels sprouts until almost tender, about 4 min. Drain and cool. Slice crosswise into thin strips and set aside. Heat oil in skillet and saute onion until golden, about 5 min. Add garlic and cook until fragrant, about 1 min. Add brussels sprouts and cook until they've browned slightly, 5-7 min. Add vinegar and cook 1 min. Stir in pine nuts. Serves 2-3.

This book wins again. There was no sulfur taste here, and they were quite tasty. Balsamic and pine nuts make just about anything taste great, and this was another great example. This dish made up for the less than exciting quinoa.