Brussels Sprouts With Toasted Pecans Recipes

BRUSSELS SPROUTS WITH TOASTED PECANS

Brussels Sprouts with Toasted Pecans image

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

Ingredients

1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper

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.

ROASTED BRUSSELS SPROUTS WITH APPLES AND HONEY-ROASTED PECANS

Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans image

Categories Roast Vegetarian Apple Pecan Fall Honey

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 teaspoons salt or to taste
2 baking apples, such as Braeburn or Granny Smith, peeled, cored, and cut into 1-inch pieces
1/4 cup apple cider vinegar
1 cup honey-roasted pecans (recipe follows)
Freshly ground black pepper
Honey-Roasted Pecans
1 cup pecan halves
2 tablespoons honey
1 teaspoon salt
(makes 1 cup)

Steps:

Preheat the oven to 500°F.
Place the Brussels sprouts and onions in a 9 × 13-inch baking dish. Add the olive oil and salt, and toss to coat.
Roast until the Brussels sprouts begin to brown, about 15 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.
Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with additional salt, if desired, and transfer to a platter. Top with the pecans and a generous sprinkle of pepper. Serve immediately.
Honey-Roasted Pecans
Preheat the oven to 325°F.
Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt, and toss to coat.
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
Remove the pecans from the oven and allow to cool before using or serving.

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