Brussels Sprouts With Almonds And Lemon Rind Recipes

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

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.

LEMON-PEPPER BRUSSELS SPROUTS

Steps:

• In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.

BRUSSELS SPROUTS WITH ALMONDS AND LEMON RIND

Steps:

• Rinse and chop the hard ends off the brussels sprouts. Cut each brussels sprout in half, then, with flat surfaces down, sliver each brussels sprout into three to five parts. If you're running low on time, leave brussels sprouts whole and steam them while you are preparing the rest of the ingredients.
• Using a food processor or a knife, roughly chop almonds so that pieces are no smaller than corn kernels.
• Using a peeler, peel several strips of rind off a carefully washed lemon. Mince strips.
• In a medium saucepan, melt butter. Once fully melted but not smoking, add almonds, lemon rind, and plain bread crumbs. Sautee until golden brown.
• Add brussels sprouts to pan with a dribble of water, olive oil, or a mixture of the two so ingredients do not burn. Cover pot and check every couple of minutes, stirring each time, until the brussels sprouts are a bright green. Sprinkle with salt and pepper to your taste.

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.