Brussels Sprouts With Nuts Recipes

BRUSSELS SPROUTS WITH TOASTED PECANS

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.

BRUSSELS SPROUTS WITH NUTS

Steps:

• Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS

Steps:

• Preheat the oven to 375 degrees.
• To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
• In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
• After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
• Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
• Toss the roasted brussels sprouts with the hazelnuts and devour!

ROASTED BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• Heat oven to 425.
• cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
• Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
• Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• In a large skillet, melt 1 tablespoon butter.
• Add nuts and stir for 3 minutes or until golden brown.
• Place nuts in a bowl and set aside.
• Melt 1 tablespoon butter in same skillet.
• Add brussels sprouts; stir 1 minutes.
• Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
• Uncover and simmer until broth evaporates.
• Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
• Melt 1 tablespoon butter in the center of the skillet.
• Add shallots; cook stirring frequently until tender.
• Stir in marjoram and cream.
• Simmer until sprouts are coated with cream, stirring frequently.
• Season with salt and pepper.
• Add half of pine nuts and mix well.
• Transfer Brussels sprouts to serving dish.
• Sprinkle with remaining pine nuts.

BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
• Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

SAUTEED BRUSSELS SPROUTS WITH PINION NUTS

Steps:

• Start by sautéing the chopped onion in 1 tablespoon of the olive oil in a heavy skillet over medium heat until clear.
• Quarter the Brussels sprouts and add them to the skillet with 1 additional tablespoon of olive oil (they can be bought frozen and thawed, from your own garden-fresh, or frozen and thawed).
• Add the seasonings. Let this sauté until edges of Brussels sprouts start to brown stirring frequently to keep from sticking.
• Add the pinion (or other locally available nuts and the final tablespoon of olive oil.
• Continue cooking over medium heat until Brussels sprouts are tender, about 20 minutes total. Remove from heat and serve warm with a meat dish of your choice...I often use lamb chops with this dish.

CRANBERRY-WALNUT BRUSSELS SPROUTS

Steps:

• In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned., Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
• Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
• Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.