BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
SHAVED BRUSSELS SPROUTS SALAD WITH PECANS
Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
- Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.
BRUSSELS SPROUTS WITH PECANS AND HONEY
I know what you're thinking-but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. -Deborah Latimer, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.
Nutrition Facts : Calories 253 calories, Fat 18g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 121mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 4g protein.
BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD
Categories Salad Cheese Nut Vegetable Side Pecan Winter Brussels Sprout Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 6
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
- Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
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PECAN AND BLUE CHEESE BRUSSELS SPROUT SALAD RECIPE | MYRECIPES
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- Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.
- Peanut and Chile: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons lime juice, 1 teaspoon lower-sodium soy sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup unsalted peanuts, and 1 sliced red chile in a large bowl. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 134; FAT 8g (sat 4g); SODIUM 181mg
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- Apple and Pistachio: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 2 teaspoons cider vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup shelled unsalted pistachios, and 1/2 cup thinly sliced apple. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 129; FAT 7g (sat 2g,); SODIUM 226mg
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