Salt and pepper Dark whole-grain bread (40 g) (on the side) Boil the brussels sprouts in salted water. Drain, reserving a little of the cooking water. Transfer the sprouts and reserved water to a heated pan. Add the garlic, pine nuts, and hot pepper, stirring for 2 to 3 minutes. Let the mixture rest. Add the olive oil. Sprinkle with Parmesan cheese and add salt and pepper to taste. Side dish: mixed green salad with red peppers, tomatoes, carrots, and mushrooms (200 g total), seasoned with vinegar
