Brussels Sprouts With Cashews Food

BRUSSELS SPROUTS WITH CASHEWS

Brussels Sprouts With Cashews image

Make and share this Brussels Sprouts With Cashews recipe from Food.com.

Provided by Bergy

Categories Fruit

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 cups Brussels sprouts, cleaned and a cross cut into the bottom of the stem
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon fresh lemon juice
1/4 cup coarsely chopped salted cashews (use unsalted for low sodium diets)
pepper

Steps:

Depending on the size of the sprouts steam them for 5-8 minutes. They should still be slightly crisp.
Drain and pour into a fry pan where you have already melted the margarine. Add lemon juice and pepper. Cook until sprouts are heated through and glazed with the margarine.
Sprinkle with the nuts and serve.

BRUSSELS SPROUTS SUPREME

Brussels Sprouts Supreme image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter, divided
1 1/2 pounds Brussels sprouts, halved
1 cup chicken broth
1/2 cup green onions, thinly sliced (white and pale green parts only)
2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped
1/2 cup pine nuts
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.

SOY SAUCE BRUSSELS SPROUTS WITH PANKO AND CASHEW TOPPING

Soy Sauce Brussels Sprouts with Panko and Cashew Topping image

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds Brussels sprouts
4 tablespoons soy sauce
4 tablespoons tahini
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon olive oil
Juice from half a lemon
1 clove garlic, minced
1/2 cup panko breadcrumbs
1/2 cup crushed raw cashews

Steps:

Preheat the oven to 400 degrees F.
Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.

BRUSSELS SPROUTS WITH CASHEWS FOR 2

Brussels Sprouts With Cashews for 2 image

Make and share this Brussels Sprouts With Cashews for 2 recipe from Food.com.

Provided by jrthrmn

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1 (10 ounce) package frozen Brussels sprouts
2 tablespoons walnuts or 2 tablespoons sliced water chestnuts
1 tablespoon butter

Steps:

Cook Brussels sprouts as directed on package.
Drain and return to saucepan.
Add nuts or water chestnuts and butter, heat through.
(You can also toast the nuts in a dry pan first.).

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