A Recipe + Giveaway with Food52

To kick off our Dress, Dinner, & Décor Giveaway with Food52 and Anthropologie, we recently hosted a festive fall get-together at our Styer's location. We set the scene with our favorite seasonal tableware, Anthropologie picked their best bets for cool-weather apparel, and Food52 created a menu fit for a party. The best part? You can win $500 gift cards from terrain, Anthropologie, and Food52 to host your own fall gathering in style! One of our favorite dishes from the day was a side that's as simple as it is delicious. Toasty pine nuts and a fresh grating of parmesan top fresh-picked brussels sprouts for a savory addition to any autumn meal. Read on for the recipe, and click here to enter the Dress, Dinner, & Décor Giveaway!

Brussels Sprouts with Pine Nuts & Thyme
Cassie Jones for Food52
Serves 4 to 6

2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 pound brussels sprouts, stems trimmed and sprouts halved
Salt & pepper to taste
1/3 cup white wine
1/3 cup pine nuts
1 sprig thyme, leaves stripped
Freshly grated Parmesan

Warm the olive oil in a large pan over medium-low heat, add the garlic and let it flavor the oil for 3 to 5 minutes without allowing the garlic to caramelize. Lightly salt and pepper the brussels sprouts in a bowl and toss. Add brussels sprouts, cut side down, into the pan. Increase to medium heat. Add the wine and immediately cover for 10 to 15 minutes without disturbing the sprouts. Remove the lid and increase heat to medium-high.

When the liquids have evaporated, sprinkle the pine nuts over the top and add the thyme. Brown the sprouts, leaving them cut side down and then toss over high heat until the nuts and uncut sides of the sprouts have been slightly toasted, about 1 to 2 minutes. Add salt and pepper to taste. Serve while warm. Top with parmesan as desired.