BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To candy the walnuts:
- Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
- To roast the Brussels sprouts:
- Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
- To finish the dish:
- Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
BRUSSELS SPROUTS AND APPLES
Don't shy away from trying this deliciously different dish featuring brussels sprouts and apples. Even folks who aren't fond of brussels sprouts won't be able to resist it!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.
Nutrition Facts :
BRUSSELS SPROUTS WITH BACON AND APPLE
Prepare this sweet and savory Thanksgiving side ahead of time. The bacon, Brussels sprouts, and apples are roasted in batches on the same baking sheet, then finished with a splash of red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
- Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
- Toss vegetables with vinegar, and serve immediately.
Nutrition Facts : Calories 60 g, Fat 1 g, Protein 4 g
BRUSSELS SPROUTS WITH APPLE CIDER DRESSING
When I'm thinking about fall, several kinds of produce come to mind -- pumpkins, apples and squash of course, but also Brussels sprouts. Anyone who thinks they don't like Brussels sprouts should give them another chance with this recipe. Apple cider provides a sweet glaze for the sprouts, which adds to the natural sweetness the vegetable develops during roasting. I think this dish is as satisfying as dessert!
Provided by JJ Johnson
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
- While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
- Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
- When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.
APPLE-BRUSSELS SPROUTS SALAD
Combine apples and Brussels sprouts into one yummy Apple-Brussels Sprouts Salad! Apple cider vinegar adds a autumn taste to this Brussels sprouts salad.
Provided by My Food and Family
Categories Vegetable Recipes
Time 15m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 8
Steps:
- Mix dressing, mayo and vinegar until blended.
- Combine remaining ingredients in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BRUSSELS SPROUTS & APPLE SALAD
I made this recipe from the Healthy Heart Cookbook. This is really good and with just a few calories. Brussels sprouts are in prime form when the heads are hard and the leaves tighly bunched. If you can't find them fresh, thawed frozen sprouts work well in this tangy, crunchy salad.
Provided by Boomette
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
- In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
- In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
- Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
- Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.
Nutrition Facts : Calories 92.2, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 181.7, Carbohydrate 15.1, Fiber 2.9, Sugar 9.8, Protein 3.9
BRUSSELS SPROUTS WITH BACON AND APPLE
What a perfect flavor combination - savory and sweet! I made this for Thanksgiving last year and it was amazing! Recipe from Everyday Food magazine.
Provided by Ingy1171
Categories Apple
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
- Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
- Roast until they begin to turn brown.
- Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
- Remove from oven, toss with red wine vinegar and serve immediately.
Nutrition Facts : Calories 117, Fat 3.7, SaturatedFat 1.1, Cholesterol 4.1, Sodium 88.8, Carbohydrate 19.2, Fiber 5.8, Sugar 7.9, Protein 5.4
BRAISED CHESTNUTS, APPLES & BRUSSELS SPROUTS
Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist
Provided by Raymond Blanc
Categories Side dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
- Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.
Nutrition Facts : Calories 234 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
OVEN ROASTED CRISPY BRUSSELS SPROUTS + APPLES
Oven Roasted Crispy Brussels Sprouts + Apples
Provided by Rachel Maser - CleanFoodCrush
Categories Food Prep
Yield 6
Number Of Ingredients 8
Steps:
- Preheat your oven to 375 degrees f. and line a large baking tray with parchment paper.
- Place your prepared sprouts on the baking tray, drizzle with oil, and season with sea salt and pepper. Give everything a good toss before carefully arranging them in a single layer.
- Roast for 25-30 minutes, or until tender center with a browned-crisp outside.
- Meanwhile, very thinly slice your apples and drizzle them with some fresh lemon juice to prevent apple slices from browning.
- Once your sprouts are ready stir in the apples, pecans/walnuts, maple syrup/raw honey, and the shaved parmesan. Toss everything to combine well, then arrange in single layer again.
- Reduce the heat of your oven to 350 degrees f.
- Return your tray to the oven and continue to bake for 5 more minutes.
- Serve warm.
- Enjoy!
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- In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.
- In a large bowl, combine the apples, brussels sprouts and chives. Add the dressing and toss to coat. Season the slaw with salt and pepper and serve.
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From wholefoodsmarket.com
- Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until bright green, about 30 seconds.
- Drain and place in ice water until cool. Drain well and spread on a large towel-lined baking sheet to dry completely, about 30 minutes.
- In a small bowl, whisk together shallot, vinegar, sugar, salt and jalapeño. Slowly whisk in oil until dressing is emulsified.
BRUSSELS SPROUTS WITH APPLES RECIPE | MYRECIPES
From myrecipes.com
- Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.
- Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.
SAUTéED BRUSSELS SPROUTS WITH BACON AND APPLE - WHAT THE FORK
From whattheforkfoodblog.com
- Heat olive oil in a large non-stick skillet on medium heat. Add Brussels sprouts and bacon. Cook for about 10 minutes, stirring occasionally until the bacon is cooked and crisp.
- In a large bowl, combine apple, pumpkin seeds, brussels sprouts, salt, and pepper. Taste and adjust flavor.
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- In a medium sized bowl mix together vinegar, oil, maple syrup, mustard, salt and pepper. Place sprouts and onions in the bowl and toss to coat.
CARAMELIZED BRUSSELS SPROUTS AND APPLES WITH TOFU
From 101cookbooks.com
- Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the Brussels sprouts.
- In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded Brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
BRUSSELS SPROUTS SALAD WITH APPLES, CRANBERRIES, AND ...
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- Slice Brussels sprouts very thinly, more or less shredding them. I used the slicer blade on my food processor to quickly and safely perform this task.
- Pour the shredded Brussels sprouts into a large mixing bowl. Cut the apple into matchstick sized pieces and toss in a bit of the dressing (1-2 teaspoons). Add these to the large mixing bowl with the Brussels sprouts, green onion, and dried cranberries. Pour dressing over this mixture and stir well so that everything is coated. Refrigerate for at least 45 minutes to let flavors meld.
SHAVED BRUSSELS SPROUTS SALAD WITH APPLES - THE FOOD BLOG
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- Combine mixed greens, shaved brussels sprouts, apple slices, and cooled maple roasted walnuts together in a large bowl or platter
- In a small jar with a lid, combine olive oil, vinegar, lemon juice, maple syrup, garlic, salt and pepper. Secure the lid on the jar.
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- Preheat oven to 425 degrees F. and line a large baking sheet (15x10 inches)with aluminum foil.
- In a large bowl, toss together the sprouts, apples, shallots, sausage, oil, salt, pepper, and pepper flakes.
- Spread the sprout mixture across the baking sheet, and roast, uncovered, for 20 minutes, stirring once.
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- Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I lined my baking sheet with the silpat mat, but I'm not certain it was necessary. Bake for about 10 minutes, until cooked through, but not yet crispy.
- Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
- Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.
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- Preheat the oven to 350º. Fill a large pot roughly halfway with water and put on a burner set to high.
- Pour some sat into the water (~1.5 cups of salt per 1 gallon of water) and cover the pot to help the water boil faster.
- As the water heats up, trim the Brussels sprouts by cutting off the ends and removing the outer leaves.
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