Sauteed Brussels Sprouts With Walnuts Recipes

BRUSSELS SPROUTS WITH LEMON AND WALNUTS

Brussels Sprouts with Lemon and Walnuts image

Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside our Classic Brined and Roasted Turkey.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

2 pounds Brussels sprouts, stem ends trimmed and scored with an X
3 tablespoons unsalted butter
1 clove garlic, minced
Kosher salt and freshly ground pepper
2 teaspoons freshly squeezed lemon juice
1/2 cup walnuts, toasted, coarsely chopped

Steps:

Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

SAUTEED BRUSSELS SPROUTS WITH WALNUTS

Sauteed Brussels Sprouts With Walnuts image

A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats.

Provided by januarybride

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Brussels sprout
2 teaspoons walnut oil
1 garlic clove, minced
4 tablespoons vegetable broth
1/8 teaspoon salt
1/8 teaspoon grated nutmeg
pepper
1/4 cup chopped walnuts (best if toasted)
1/4 cup grated parmigiano-reggiano cheese

Steps:

Trim off stem ends and thinly slice sprouts crosswise.
Heat oil in a large nonstick skillet or saute pan over medium heat.
Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes.
Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
Stir in walnuts and transfer to a serving dish and top with cheese.

QUICK SAUTEED BRUSSELS SPROUTS WITH TOASTED WALNUTS AND LEMON

Quick Sauteed Brussels Sprouts With Toasted Walnuts and Lemon image

From a local source. The sprouts were delicious served over a bed of short grain brown rice-as a suggestion. Next time for fun I plan to substitute lime juice and zest for the lemon...

Provided by COOKGIRl

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup coarsely chopped walnuts (can substitute almonds, hazelnuts, etc.)
1/2 lb Brussels sprout
2 tablespoons extra-virgin olive oil
1 lemon, juice and zest of
kosher salt & fresh ground pepper

Steps:

Toast the walnuts in a dry pan (I always use cast iron to toast nuts) until lightly browned and fragrant. Set aside.
Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts.
In a large skillet over medium, heat the oil.
Add the sprouts to the pan.
Cook, stirring, until crisp tender, about 5 minutes. The pan will seem very crowded in the beginning, but the Brussels sprouts will shrink down quickly.
Transfer the brussels sprouts to a serving platter and season with salt and pepper, 1 to 2 tablespoons of the lemon juice, the lemon zest and the walnuts.
Serve immediately.

Nutrition Facts : Calories 118.9, Fat 11.1, SaturatedFat 1.3, Sodium 8.3, Carbohydrate 4.6, Fiber 1.7, Sugar 1.1, Protein 2.5

HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish image

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Provided by Alison Roman

Categories dinner, lunch, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons honey
1 1/2 tablespoons harissa
5 tablespoons olive oil
1 1/2 pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
1/2 lemon, rind included, seeds removed, finely chopped
1/2 cup parsley, tender leaves and stems, finely chopped
1/2 small shallot, peeled and finely chopped

Steps:

Heat oven to 450 degrees.
In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
Top roasted brussels sprouts with lemon relish before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 9 grams

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