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.
BRUSSELS SPROUTS WITH NUTS
This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.
Provided by Ursel
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g
BRUSSELS SPROUTS WITH PINE NUTS
Make and share this Brussels Sprouts with Pine Nuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
ROASTED BRUSSELS SPROUTS WITH PINE NUTS
When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.
Provided by Feej3940
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SHREDDED BRUSSELS SPROUTS WITH MAPLE HICKORY NUTS
Categories Nut Vegetable Side Thanksgiving Vegetarian Quick & Easy Vinegar Pecan Fall Brussels Sprout Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. Add maple glaze to hot nuts and toss to coat.
- Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.
- Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes. Add vinegar and sauté, stirring, 1 minute. Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.
BRUSSELS SPROUTS WITH CASHEWS
Make and share this Brussels Sprouts With Cashews recipe from Food.com.
Provided by Bergy
Categories Fruit
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Depending on the size of the sprouts steam them for 5-8 minutes. They should still be slightly crisp.
- Drain and pour into a fry pan where you have already melted the margarine. Add lemon juice and pepper. Cook until sprouts are heated through and glazed with the margarine.
- Sprinkle with the nuts and serve.
BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS
Categories Sauté Thanksgiving Pine Nut Fall Brussels Sprout Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
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.
BRUSSELS SPROUTS WITH CHESTNUTS
A holiday tradition at my house.
Provided by Tallgirl6234
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 32.3 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 7.7 g
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