SHAVED BRUSSELS SPROUTS SALAD WITH PECANS
Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
- Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.
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.
SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
- Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
Nutrition Facts : Calories 169 g, Fat 12 g, Fiber 6 g, Protein 6 g
BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
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.
SHREDDED BRUSSELS SPROUTS & PECANS SALAD
Make and share this Shredded Brussels Sprouts & Pecans Salad recipe from Food.com.
Provided by Ariella
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
- Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
Nutrition Facts : Calories 160.4, Fat 11.7, SaturatedFat 2, Cholesterol 3.8, Sodium 40.2, Carbohydrate 12.6, Fiber 5, Sugar 3.1, Protein 5.2
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