BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
BRUSSELS SPROUTS WITH BACON AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
- Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
- Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
- Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.
SAUTEED BRUSSELS SPROUTS WITH WALNUTS
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
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.
WALNUT BRUSSELS SPROUTS
Make and share this Walnut Brussels Sprouts recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam Brussels sprouts until almost tender, about 8 minutes. Set them aside.
- Meanwhile, in a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, about 1-2 minutes. Remove from skillet and set aside.
- In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, about 8 minutes.
- Transfer to serving bowl; toss with reserved walnuts.
Nutrition Facts : Calories 123.8, Fat 8.5, SaturatedFat 1, Sodium 304.8, Carbohydrate 7.8, Fiber 2.4, Sugar 2.2, Protein 2.9
HONEY WALNUT BRUSSELS SPROUTS
This recipe came to me in one of my "I need to mix my salty food with my sweet food" moments. Everyone who has tried it says theses are the best brussels sprouts they have ever eaten, do you have any more?
Provided by Bev in NY
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook sprouts in boiling water to desired tenderness.
- Drain sprouts.
- While sprouts are resting comfortably in a collander, melt butter with honey in a saucepan.
- Stir in walnuts.
- Return sprouts to pan and stir to coat with sauce.
- Salt to taste and serve.
Nutrition Facts : Calories 135.3, Fat 10.6, SaturatedFat 4.1, Cholesterol 15.3, Sodium 44.4, Carbohydrate 10.6, Fiber 0.9, Sugar 8.8, Protein 1.6
CRANBERRY-WALNUT BRUSSELS SPROUTS
Brussels sprouts are one food that picky eaters often resist. This recipe will change their mind. You can also add garlic and dried fruits. -Jennifer Armellino, Lake Oswego, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned., Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.
Nutrition Facts : Calories 281 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams
BRUSSELS SPROUTS WITH TOASTED WALNUTS
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
BRUSSELS SPROUTS WITH WALNUTS
Provided by Trish Hall
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring water in a pot to boil.
- Slice sprouts thin. Blanch for one minute in boiling water; then, drain and set aside.
- Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute. Season with salt and pepper.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram
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