Skip to content


Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

As a rule we usually roast Brussels either whole or halved. Last evening they were shredded, tossed with toasted Pine Nuts, and oven roasted until very tender and beginning to char. A completely different taste and appearance. And quite tasty.


1/2 pound of Brussels Sprouts (shredded)
1 TB of Butter & 1 TB EVOO
1/4 cup of Pine Nuts (toasted)
2 Scallions (diced)
Kosher Salt & Black Pepper


1. Heat the oven to 400 degrees.

2. In a large saute pan add the EVOO & the Butter. Add the Scallions, Brussels, Pine Nuts & Salt & Pepper. Saute until they have completely combined with the EVOO & Butter, about 10 minutes.

3. Transfer the pan to the oven & roast for about 30 to 40 minutes, or until they haver reached the tenderness & color you desire.

4. Ready to plate.

%d bloggers like this: