ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.
Nutrition Facts :
BROWNED BRUSSELS SPROUTS WITH HAZELNUTS & LEMON
By Diane Morgan, from Fine Cooking, issue #53. I belong to the exclusive club of brussels sprouts lovers - this recipe is exceptional.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won't get them all; aim for about half). Chop the nuts coarsely.
- Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they're well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don't overcook; the sprouts shouldn't be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.
Nutrition Facts : Calories 158, Fat 11.7, SaturatedFat 2.7, Cholesterol 7.6, Sodium 28.9, Carbohydrate 11.9, Fiber 5.2, Sugar 3, Protein 5.1
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