Caramelized Brussels Sprouts With Pecans Recipes

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CARAMELIZED ONION-PECAN BRUSSELS SPROUTS



Caramelized Onion-Pecan Brussels Sprouts image

Caramelized onion, pecans and Brussels sprouts make a delicious side dish for your fall meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h35m

Yield 8

Number Of Ingredients 6

1 lb fresh Brussels sprouts
1 large onion, halved lengthwise, thinly sliced
1/4 cup butter or margarine
1 cup broken pecans
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut Brussels sprouts in half; cut each half crosswise into thin slices. Place sprouts and onion in separate resealable food-storage plastic bags; seal bags. Refrigerate 8 hours.
  • In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.
  • Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 180, Carbohydrate 9 g, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg

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

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.

CARAMELIZED BRUSSELS SPROUTS



Caramelized Brussels Sprouts image

Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

Provided by Sharon123

Categories     Vegetable

Time 42m

Yield 16 serving(s)

Number Of Ingredients 7

10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt

Steps:

  • Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
  • In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
  • Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
  • Add butter; stir until melted.
  • Add the vinegars.
  • Cook and stir for 1 minute.
  • Add the water and salt.
  • Bring to boiling; add the sprouts.
  • Return to boiling; reduce heat.
  • Simmer, covered, for 6 minutes.
  • Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
  • Keep warm until serving.

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS



Pancetta Brussels Sprouts with Caramelized Pecans image

Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds Brussels sprouts, cut in half lengthwise
4 ounces pancetta, coarsely chopped
3 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt, divided
2 tablespoons dark brown sugar, divided
1 tablespoon unsalted butter
1 cup whole pecans
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
  • Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
  • Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
  • Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
  • Toss the roasted Brussels sprouts with caramelized pecans before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 20.6 g, Cholesterol 11.7 mg, Fat 24.6 g, Fiber 7.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 658 mg, Sugar 8.4 g

CARAMELIZED BRUSSELS SPROUTS WITH PECANS



Caramelized Brussels Sprouts With Pecans image

From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.

Provided by Studentchef

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup pecan halves
1/4 lb Brussels sprout
2 ounces white pearl onions, tip and root ends cut off
1/2 cup water
1/4 cup maple syrup
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
  • Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
  • Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
  • In a small bowl combine the water, maple syrup and mustard and whisk.
  • Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
  • Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
  • Stir in the pecans, add the salt and pepper and serve while hot.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries

Steps:

  • Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
  • Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries

Steps:

  • Slice the Brussels sprouts using the thinnest slicing disc of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
  • Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON



Caramelized Brussels Sprouts with Cranberries and Bacon image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

10 cups water
Salt
4 pounds Brussels sprouts
5 or 6 pieces bacon, minced
1 red onion, medium dice
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup fresh or dried cranberries
Freshly ground black pepper

Steps:

  • In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
  • In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
  • Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
  • Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON



Maple Roasted Brussels Sprouts with Bacon image

Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.

Provided by stefychefy

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 6

Number Of Ingredients 6

1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g

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