BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Categories Garlic Side Sauté Thanksgiving Pecan Fall Brussels Sprout Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
- While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
- Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
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 disc 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.
BABY BRUSSELS SPROUTS WITH WILD RICE AND PECANS
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.
- Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.
- Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.
- Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.
- In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.
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 PECANS AND HONEY
I know what you're thinking-but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. -Deborah Latimer, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.
Nutrition Facts : Calories 253 calories, Fat 18g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 121mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 4g protein.
BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE
I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!
Provided by bad kitty 1116
Categories Vegetable
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
- Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
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