SAUTEED BRUSSELS SPROUTS WITH PINION NUTS
Terri has done the impossible... She's made Brussels sprouts impossibly good! Brussels sprouts have a natural savory flavor. Cooking them and the onions until caramelized adds a sweetness to the side dish. Pinion nuts (or pine nuts) add a buttery flavor. Serve these as a side dish and you'll covert anyone to a Brussels sprouts fan.
Provided by Terri Brown @TerriBrown
Categories Vegetables
Number Of Ingredients 6
Steps:
- Start by sautéing the chopped onion in 1 tablespoon of the olive oil in a heavy skillet over medium heat until clear.
- Quarter the Brussels sprouts and add them to the skillet with 1 additional tablespoon of olive oil (they can be bought frozen and thawed, from your own garden-fresh, or frozen and thawed).
- Add the seasonings. Let this sauté until edges of Brussels sprouts start to brown stirring frequently to keep from sticking.
- Add the pinion (or other locally available nuts and the final tablespoon of olive oil.
- Continue cooking over medium heat until Brussels sprouts are tender, about 20 minutes total. Remove from heat and serve warm with a meat dish of your choice...I often use lamb chops with this dish.
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
BRUSSELS SPROUTS WITH NUTS
This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.
Provided by Ursel
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g
BRUSSELS SPROUTS WITH PINE NUTS
Make and share this Brussels Sprouts with Pine Nuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter.
- Add nuts and stir for 3 minutes or until golden brown.
- Place nuts in a bowl and set aside.
- Melt 1 tablespoon butter in same skillet.
- Add brussels sprouts; stir 1 minutes.
- Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
- Uncover and simmer until broth evaporates.
- Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
- Melt 1 tablespoon butter in the center of the skillet.
- Add shallots; cook stirring frequently until tender.
- Stir in marjoram and cream.
- Simmer until sprouts are coated with cream, stirring frequently.
- Season with salt and pepper.
- Add half of pine nuts and mix well.
- Transfer Brussels sprouts to serving dish.
- Sprinkle with remaining pine nuts.
ROASTED BRUSSELS SPROUTS WITH PINE NUTS
When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.
Provided by Feej3940
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
- Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
- Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.
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