SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS
"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."
Provided by Kelsey Nixon
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
- Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
- In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.
MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
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!
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams
BRUSSELS SPROUTS AND HAZELNUTS
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, bring water and coarse salt to a boil. Add brussels sprouts, trimmed and scored; reduce heat to a simmer. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if pan becomes dry).
- Uncover; raise heat to medium-high, and cook until water has evaporated. Add butter and hazelnuts; cook until nuts are fragrant, 3 to 5 minutes. Season with salt and ground pepper.
SHAVED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
- Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
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