Brussels Sprouts With Marjoram And Pine Nuts Food

ROASTED BRUSSELS SPROUTS WITH PINE NUTS

Roasted Brussels Sprouts With Pine Nuts image

When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.

Provided by Feej3940

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs Brussels sprouts
1 teaspoon dried thyme
2 teaspoons dried oregano
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar

Steps:

Heat oven to 425.
cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

BRUSSELS SPROUTS WITH PINE NUTS

Brussels Sprouts with Pine Nuts image

Make and share this Brussels Sprouts with Pine Nuts recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1/2 cup pine nuts
1 1/2 lbs fresh Brussels sprouts, halved
1 cup canned ready-to-serve chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram or 1 1/2 teaspoons dried marjoram
1/3 cup whipping cream
salt and pepper

Steps:

In a large skillet, melt 1 tablespoon butter.
Add nuts and stir for 3 minutes or until golden brown.
Place nuts in a bowl and set aside.
Melt 1 tablespoon butter in same skillet.
Add brussels sprouts; stir 1 minutes.
Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
Uncover and simmer until broth evaporates.
Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
Melt 1 tablespoon butter in the center of the skillet.
Add shallots; cook stirring frequently until tender.
Stir in marjoram and cream.
Simmer until sprouts are coated with cream, stirring frequently.
Season with salt and pepper.
Add half of pine nuts and mix well.
Transfer Brussels sprouts to serving dish.
Sprinkle with remaining pine nuts.

BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS

Brussels Sprouts with Marjoram and Pine Nuts image

Categories Sauté Thanksgiving Pine Nut Fall Brussels Sprout Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Steps:

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

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