MAPLE-PECAN BRUSSELS SPROUTS
I found this recipe in the local paper, and I love that it puts a twist on basic Brussels sprouts. Components of the recipe can be prepared the day before then completed the day of your meal. -Maureen Baisden, Canal Winchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Saute Brussels sprouts in butter in a large skillet for 8-10 minutes until tender. Add the vinegar, syrup, salt and pepper; cook and stir for 1 minute longer. Sprinkle with pecans.
Nutrition Facts :
SLICED BRUSSEL SPROUTS WITH PECANS
Brussels sprouts cook quickly when they are thinly sliced. Chicken broth, sugar and pecans sweeten up their taste.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion in butter until tender. Add brussels sprouts; saute for 2 minutes. Add the broth, sugar and salt; cover and cook for 5 minutes or until sprouts are tender, stirring occasionally. Sprinkle with pecans.
Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
BRUSSELS SPROUTS WITH PECANS AND HONEY
I know what you're thinking-but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. -Deborah Latimer, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.
Nutrition Facts : Calories 253 calories, Fat 18g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 121mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 4g protein.
BRUSSELS SPROUTS WITH PECANS AND 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.
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