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.
ROASTED BRUSSELS SPROUTS WITH PEARS
A savory Brussels sprouts dish with a homey taste from bacon, a little sweetness from the pears, and some tang from the balsamic vinegar.
Provided by Cherrice
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
- Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
- Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
- While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 28.4 g, Cholesterol 2.5 mg, Fat 11.6 g, Fiber 7.4 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 125.3 mg, Sugar 14.2 g
BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERR
Make and share this Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 45m
Yield 1 Bowl, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
- 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
- HOW TO SLICE BRUSSELS SPROUTS.
- You can use the slicing disk of your food processor or slice the sprouts with a chef's knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.
Nutrition Facts : Calories 233.2, Fat 19.7, SaturatedFat 4.5, Cholesterol 16.2, Sodium 183.2, Carbohydrate 10.2, Fiber 3.8, Sugar 2.7, Protein 7.3
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17 BEST BRUSSELS SPROUT SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 17, 2022Category Recipe Roundup
- Shaved Brussels Sprout Salad. I can’t be the only one who goes straight for the salad buffet at the holidays. This scrumptious salad is one of my favorites to serve at these get-togethers!
- Brussels Sprouts Salad With Champagne Vinaigrette. Some eaters may be on the fence about Brussels sprouts. This divine salad is a great way to introduce new veggies!
- Balsamic Brussels Sprouts Salad. Balsamic dressing has to be my favorite for a salad. Add that to a big bowl of trimmed Brussels? Count me in. It’s light, tangy, and a combo of sweet and savory.
- Bacon and Brussels Sprouts Salad. I’m working on a petition to get “bacon” listed as a synonym for “heaven” in the dictionary. Is there any way to go wrong with bacon involved?
- Kale and Brussels Sprouts Salad With Walnuts, Parmesan, and Lemon-Mustard Dressing. This is probably the least kid-friendly salad on this list, but it’s so good!
- Fall Brussels Sprouts Salad With Apples, Pecans, and Blue Cheese. Do yourself a favor and try out this homey salad. Blue cheese and Brussels sprouts are a match made in heaven.
- Sweet and Savory Shaved Brussels Sprouts Salad. I know what you’re thinking. These are all sweet and savory Brussels sprout recipes. Yes, but this one is too good to omit!
- Warm Brussels Sprouts and Pear Salad. I’m always excited to try a savory recipe with pears. They’re light and refreshing addition to salads, and unfortunately not used enough.
- Kale, Brussels Sprouts, and Sweet Potato Salad. Don’t wait for the new year to begin your clean eating goals! This wonderful fall salad will leave you inspired to begin now!
- Chopped Brussels Sprouts Salad With Chicken and Walnuts. There’s no need to sneak the veggies to your kids tonight. This salad is so good, even the pickiest of eaters will ask for more!
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- Start by shredding the Brussels sprouts in the food processor. Using the shredding attachment, drop them through the tube, and press down until they're all shredded. Wasn't that easy?
- In a large bowl, whisk together the lemon juice, mustard, honey, olive oil, salt and pepper until emulsified. Add the Brussels sprouts and toss all around and taste, taste, taste. If it needs more acid, add a splash of white Balsamic (or rice vinegar or white wine vinegar) for a rounder acidity. If it needs more salt, add more salt, etc.
- Add the almonds, pears, raisins, and Parmesan and toss all around and taste again. Eat right away or allow to mellow overnight in the fridge. (You may need to enliven it with more salt and vinegar right before you serve it).
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