Brussels Sprouts And Hazelnuts Food

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
• Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

BRUSSELS SPROUTS AND HAZELNUTS

Steps:

• In a large skillet over medium heat, bring water and coarse salt to a boil. Add brussels sprouts, trimmed and scored; reduce heat to a simmer. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if pan becomes dry).
• Uncover; raise heat to medium-high, and cook until water has evaporated. Add butter and hazelnuts; cook until nuts are fragrant, 3 to 5 minutes. Season with salt and ground pepper.

BRUSSELS SPROUTS AND HAZELNUTS IN A SESAME ORANGE HONEY GLAZE

Steps:

• Preheat the oven to 425°F. Trim the Brussel sprouts and halve them (quarter them if they are large). Toss with olive oil, salt and pepper in a large bowl.
• Spread on a large rimmed pan until an even layer. Roast in the oven for 25 to 30 minutes or until tender and one side is caramelized and browned.
• While the Brussels are roasting, place the hazelnut in a pan and heat on the stovetop for a couple of minutes, until they start to smell fragrant and get a little toasty. Remove from heat and pour into a kitchen towel and rub the dark skin off of the nuts. If some skin remains, that's ok. Chop the nuts in half.
• Make the glaze by combining all the ingredients together. Once the Brussels sprouts are cooked, scoop them into a heat proof serving bowl, add the hazelnuts, then toss with the glaze. Serve immediately

CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS

Steps:

• Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
• Shred the sprouts with the coarse shredding attachment of your food processor.
• Set aside until about 10 minutes before service.
• Cook the bacon over medium-high heat until crisp.
• Remove with a slotted spoon to a paper towel to drain.
• Set aside.
• Reserve the bacon fat in the pan.
• Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
• Saute until crisp-tender and bright green, about 3-5 minutes.
• Add the bacon, hazelnuts, salt and pepper and toss to combine.
• Taste, adjust seasonings and serve.

SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS

Steps:

• Trim the hard edge of the stem from the Brussels sprouts, then cut each one into thin slices or shreds; you can do this on a mandoline, with the blade side of a box grater, or with a knife.
• Put half the oil or butter in a large skillet over med-high heat.
• When the oil is hot or the butter is melted, add the sprouts and 1/4 cup water; sprinkle with salt and pepper, turn the heat to medium, and cover.
• Cook, undisturbed, for about 5 minutes, or until nearly tender.
• Meanwhile, heat the remaining oil or melt the remaining butter in a small skillet over medium heat.
• Add the nuts and cook, stirring almost constantly, until fragrant but just barely browned, about 5 minutes.
• When the sprouts are ready, uncover and increase the heat back to med-high.
• Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5-10 minutes.
• Stir in the vinegar; garnish with the nuts and their butter or oil and the herb; serve.

SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST

Steps:

• Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/8 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.).
• Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
• Place a small skillet over medium heat, and add olive oil. Add onions, and sauté until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.).
• Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
• Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.
• Yield: 6 to 8 servings.

BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER

Steps:

• Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
• Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
• Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.

ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER

Steps:

• Position rack in bottom third of oven and preheat to 450°F.
• Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
• Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
• Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
• Note: I used quite a bit more butter and added extra hazelnuts.

BROWNED BRUSSELS SPROUTS WITH HAZELNUTS & LEMON

Steps:

• Toast the nuts on a baking sheet in a 350°F oven, stirring occasionally, until very fragrant and the skins are deep brown and cracked, about 15 minutes. Wrap the nuts in a clean dishtowel (one you don't mind staining); let steam for at least 5 minutes. Vigorously rub the nuts against one another in the towel to scrape off the skins (you won't get them all; aim for about half). Chop the nuts coarsely.
• Heat a 12-inch skillet over medium-high heat. When the pan is hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes. Continue to cook, stirring the sprouts occasionally, until they're well browned all over, another 5 to 8 minutes. Add 1/4 cup water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tbs. at a time). Don't overcook; the sprouts shouldn't be mushy. Add the nuts. Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes.

ROASTED BRUSSELS SPROUTS WITH HAZELNUTS

Steps:

• Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.