We grow brussel sprouts at our mountain home of 7600 feet and they are yummy cooked in this way. I was not a fan of them boiled or steamed so I found a way that made them spectacular...give it a try. Pinion tree (type of pine) nuts are also something we "grow" here in the southwest...ours were harvested off of our property but you can buy them but they can be pricey. I would suggest trying slivered almonds as a substitute.
Notes from the Test Kitchen:
Terri has done the impossible... She's made brussel sprouts impossibly good! I can now say that I'm an official sprout fan. And by the way, these would be great with bacon grease in place of the oil too.
1Start by sautéing the chopped onion in one tablespoon of the olive oil in heavy skillet over medium heat until clear. Add the brussel sprouts (they can be bought frozen and thawed or from your own garden fresh or frozen and thawed) that have been at least quartered with another tablespoon of the olive oil, adding the seasonings. Let this sauté until edges of brussel sprouts start to brown stirring frequently to keep from sticking. Add the pinion (or other locally available nuts and the final tablespoon of olive oil and continue cooking over medium heat until brussel sprouts are tender, about 20 minutes total. Remove from heat and serve warm with a meat dish of your choice...I often use lamb chops with this dish.