Almond Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH ALMONDS AND MANCHEGO

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
• Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
• Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.

ALMOND BRUSSELS SPROUTS

Steps:

• Place brussels sprouts and broth in a saucepan; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Add almonds and butter; stir until combined.

BROWN BUTTER ALMOND BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts in microwave safe dish and cover. Microwave on HIGH 7 minutes; stir halfway through cooking. Heat the butter in a fry pan until it turns nut brown. Add the almonds and toss to brown. Stir in extract. Add the Brussels sprouts, season with salt and pepper and toss. Cook for another 2 minutes. Garnish with chives and serve hot.

BRUSSELS SPROUTS WITH TOASTED ALMONDS

Steps:

• Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test). Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color. Remove them from the ice water and cut the sprouts into halves.
• Sauté onions, then brussels sprouts: Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
• Stir in lemon juice, add toasted almonds: Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Links: Golden-crusted Brussels sprouts from Heidi of 101 Cookbooks

PAN ROASTED ALMOND BRUSSELS SPROUTS

Steps:

• Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
• Heat oil and in a large flat-bottomed skillet over medium-high heat.
• When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
• Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
• Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
• After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
• Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
• Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!

ALMOND BRUSSELS SPROUTS

Steps:

• Put brussels sprouts and broth in a saucepan and bring to a boil.
• Reduce heat, cover and simmer for 6-8 minutes or until tender.
• Add almonds and butter and stir until combined.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS

Steps:

• Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY

Steps:

• Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
• Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.