Brussels Sprouts 1 Roasted With Walnuts Food

MAPLE & DIJON ROASTED BRUSSELS SPROUTS WITH TOASTED WALNUTS & PARMESAN

Steps:

• Pre-heat oven to 400 degrees F. Peel outer leaves off Brussels sprouts, if needed, and cut in half.
• In a small bowl, mix together the remaining ingredients. Place Brussels sprouts in a large cookie sheet and pour seasoning mixture over. Toss to coat and bake until tender and beginning to caramelize, 20-30 minutes.
• Top Brussels sprouts with toasted walnuts and Parmesan shards and serve while warm.

BRUSSELS SPROUTS WITH LEMON AND WALNUTS

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.

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 WALNUTS AND POMEGRANATE

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.

BRUSSELS SPROUTS SAUTéED WITH WALNUTS

Steps:

• Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.
• Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.
• Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.
• Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.
• Transfer the brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired. If holding warm, wait until serving to drizzle on the walnut oil.

BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)

Steps:

• Preheat oven to 375 degrees.
• Bring a medium pot of water to a boil.
• Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
• Add Brussels sprouts to the pot and cook for 5 minutes.
• Drain well.
• Return to pot.
• Stir in oil, vinegar, and pepper.
• Spray a shallow roasting pan with olive oil spray.
• Spread sprouts in pan.
• Bake for 10 minutes.
• Stir.
• Bake for another 10 minutes.
• Remove from oven and add walnuts.
• Bake for an additional 5 minutes.

ROASTED BRUSSELS SPROUTS WITH DIJON, WALNUTS AND CRISP CRUMBS

Steps:

• Position racks in the top and bottom thirds of the oven and heat oven to 400°F Line two rimmed baking sheets with parchment.
• In a large bowl, whisk 1/4 cup of olive oil with the mustard, Worcestershire, caraway seeds, 1/2 teaspoon salt and about 10 grinds of pepper.
• Add the sprouts and toss to distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets.
• Roast until cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes.
• While the sprouts are roasting, make the topping. Line a plate with two layers of paper towels. Heat the remaining 1 tbsp of oil with the mutter in a medium skillet over medium-high heat. When the butter has stopped foaming add the breadcrumbs all at once; toss to coat with butter mixture.
• Reduce heat to medium, add the walnuts and 1/4 tsp, salt and cook, stirring constantly until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat.
• Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.