Caramelized Brussels Sprouts With Pistachios Recipes

BRUSSEL SPROUTS WITH PISTACHIOS

Brussel Sprouts with Pistachios image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound Brussels sprouts, trimmed and halved
1 shallot, finely chopped
1 teaspoon finely grated lemon zest plus 2 tablespoons juice
1/2 cup shelled pistachios, finely chopped
Sea salt, for sprinkling

Steps:

In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.

ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CIPOLLINI ONIONS

Roasted Brussels Sprouts With Pistachios and Cipollini Onions image

Provided by Tara Parker-Pope

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
1/2 cup raw pistachios
1/2 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoons olive oil
Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

Steps:

Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 254 milligrams, Sugar 4 grams

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS

Caramelized Brussels Sprouts With Pistachios image

A wonderful side dish! Recipe by Grace Parisi from The Thanksgiving Guide. Food & Wine Magazine, June 2007 edition.

Provided by Manami

Categories Onions

Time 31m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter
4 small red onions, thinly sliced
1/4 cup red wine vinegar, plus
2 tablespoons red wine vinegar
4 lbs Brussels sprouts
2 tablespoons sugar
salt & freshly ground black pepper
1/2 cup lightly salted pistachios, coarsely chopped

Steps:

Melt the butter in a large deep skillet.
Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
Add the brussels sprouts to the onions.
Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes.
Season with salt and pepper.
Transfer to a bowl, garnish with the pistachios and serve.

Nutrition Facts : Calories 161.9, Fat 8.3, SaturatedFat 3.5, Cholesterol 12.2, Sodium 39.7, Carbohydrate 20, Fiber 5.8, Sugar 7.3, Protein 6.2

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS

Caramelized Brussels Sprouts with Pistachios image

I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...

Provided by GODGIFU

Categories Side Dish Vegetables Brussels Sprouts

Yield 8

Number Of Ingredients 7

Ingredients

4 pounds Brussels sprouts
½ cup unsalted butter
4 small red onions, cut into strips
¼ cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
½ cup coarsely chopped pistachios

Steps:

Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g

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