Savory Almond Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND POMEGRANATE

Steps:

• Step 1 Preheat the oven to 350 degrees F.
• Step 2 Place the almonds on a baking sheet and roast in the uneven till fragrant, about 10 minutes. Remove from the oven and allow to cool. Once cool enough to handle, roughly chop and set aside.
• Step 3 Increase the oven to 425 degrees F.
• Step 4 Toss the sprouts with 3 tablespoons olive oil, a generous amount of salt and the black pepper. Place the seasoned sprouts on the baking sheet you used to roast the almonds. Place in the oven and roast till they are beginning to brown and get crispy, about 20 minutes. Remove from he oven and allow to cool slightly.
• Step 5 Once the sprouts are cool, drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Add the chopped roasted almonds pomegranate seeds and parsley, toss well to coat. Garnish with shaved parmesan, if using. Serve sprouts warm or at room temperature.

BRUSSELS SPROUTS WITH TOASTED ALMONDS

Steps:

• Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test). Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color. Remove them from the ice water and cut the sprouts into halves.
• Sauté onions, then brussels sprouts: Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
• Stir in lemon juice, add toasted almonds: Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Links: Golden-crusted Brussels sprouts from Heidi of 101 Cookbooks

SAVORY ALMOND BRUSSELS SPROUTS

Steps:

• Cut an x in the core of each sprout.
• In a pan, cook the sprouts according to package directions; drain. Remove and set aside.
• To the pan, add soup, milk and thyme; heat through.
• Return sprouts to pan; stir to coat.
• Move to a dish; sprinkle with almonds.

SWEET AND SAVORY BRUSSELS SPROUTS

Steps:

• Over high heat, bring pot of salted water to boil. Add Brussels sprouts. Cover; cook until tender, 7-8 minutes. Drain.
• Meanwhile, in nonstick skillet over medium-high heat, cook bacon until crisp; drain.
• In bowl, whisk together syrup, mustard, vinegar, salt and pepper; gradually whisk in oil until smooth. Crumble bacon. Before serving, toss Brussels sprouts and cranberries with dressing; top with bacon.

SAVORY BRUSSELS SPROUTS

Steps:

• Trim the base of the sprouts and peel off the bruised outer leaves.
• Cut in half if the sprouts are large.
• Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
• Continue to taste test and they are done when just barely tender with a slight crispness left.
• DO NOT OVERCOOK THESE LITTLE CABBAGES!
• They will then be strong tasting, which is why a lot of people don't like this delicious vegetable.
• Stir in the mustard and the cream.
• Season with pepper.