ROASTED BRUSSELS SPROUTS WITH TOASTED ALMONDS
Roasting vegetables brings out their natural sweetness. Roasting Brussels sprouts also adds a nutty taste.
Categories Appetizers
Time 26m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425ºF.
- In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; spread on a baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
- Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with Brussels sprouts and serve hot. Yields about 2/3 cup per serving.
Nutrition Facts : Calories 46 kcal
DATE AND BALSAMIC-GLAZED BRUSSELS SPROUTS
Brussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.
Provided by EatingWell Test Kitchen
Categories Healthy Brussels Sprouts Side Dish Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve Brussels sprouts; spread in a single layer in prepared baking pan. Drizzle oil over Brussels sprouts. Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
- Meanwhile, for sauce, in a large nonstick skillet melt butter over medium heat. Add garlic; cook for 30 seconds. Add balsamic vinegar, dates, salt, and pepper. Cook for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup.
- Add roasted Brussels sprouts to the sauce in skillet; stir to coat.
Nutrition Facts : Calories 99 calories, Carbohydrate 16.5 g, Cholesterol 2.5 mg, Fat 3 g, Fiber 4.8 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 112.3 mg, Sugar 7.6 g
ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY
I know not everybody likes Brussels sprouts but this is a really good recipe! I got it from Martha Stewart Living.
Provided by Lindas Kitchen
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
- Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.
MICROWAVED BRUSSELS SPROUTS WITH ALMONDS
These are the best brussels sprouts I have ever had. I remember as a child disliking them, and have only tried them again recently. I really enjoy the baby brussel sprouts cooked this way- they are much sweeter than the larger brussels. You can steam the brussel sprouts if preferred
Provided by Jubes
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place butter and almonds in a microwave bowl, cook on HIGH 2 minutes. Stir after one minute.
- Place trimmed sprouts in shallow dish with two teaspoons of water. Cover and cook on HIGH for 5 minutes or until tender, toss with almonds and butter.
Nutrition Facts : Calories 57.5, Fat 4, SaturatedFat 2, Cholesterol 8, Sodium 39.8, Carbohydrate 4.8, Fiber 1.8, Sugar 1.1, Protein 1.9
PAN ROASTED ALMOND BRUSSELS SPROUTS
This was a side dish my mother taught me to make after she modified a recipe she'd found in a cookbook to suit our family's tastes. These get deliciously crunchy on the outside and soft on the inside. So good I could eat them as the meal itself. NOTE: Try to choose sprouts that are all about the same size. Smaller sprouts work best.
Provided by kolleen1021
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
- Heat oil and in a large flat-bottomed skillet over medium-high heat.
- When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
- Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
- Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
- After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
- Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
- Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!
BRUSSELS SPROUTS WITH DRIED CRANBERRIES AND ALMONDS
Steps:
- In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
- Remove the pan from the heat. Season with salt, to taste.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. -Claudia Lamascolo, Melbourne, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
Nutrition Facts : Calories 284 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 7g fiber), Protein 6g protein.
BRUSSELS SPROUT LEAVES WITH CHORIZO AND TOASTED ALMONDS
Categories Side Thanksgiving Quick & Easy Fall Winter Brussels Sprout Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop.
- Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
- Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8-10 minutes.
- Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.
GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS
So good! I like Sprouts to start with but dressing them up make them even better! I think this recipe came from the newspaper a long time ago.
Provided by GaylaV
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sprouts in a large pot of boiling water for 10 minutes.
- Add carrots and cook for another 4 minutes.
- Drain above.
- In a large skillet heat butter with brown sugar and lemon juice.
- Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
- Taste for salt and pepper.
- Toss with chives and toasted almonds.
Nutrition Facts : Calories 223.5, Fat 18, SaturatedFat 7.9, Cholesterol 30.5, Sodium 144.5, Carbohydrate 14.1, Fiber 4.4, Sugar 6, Protein 5
BRUSSELS SPROUTS WITH BACON, ALMONDS AND CREAM
A luxurious but incredibly simple way of serving sprouts: coated in the amazing flavours of smoked bacon, almonds, lemon zest and cream. You can also try making this recipe with whole blanched chestnuts.
Provided by English_Rose
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
- Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
- Add the sprouts and cook for a further 2-3 minutes, stirring.
- Allow to cool for a few minutes and then add the cream and lemon zest.
- Return to the heat and cook for 4 minutes until the cream has reduced.
- Season with salt and pepper and add a dash of lemon juice. Serve immediately.
Nutrition Facts : Calories 316.8, Fat 27.4, SaturatedFat 11.9, Cholesterol 70.9, Sodium 618.5, Carbohydrate 7.4, Fiber 2.1, Sugar 1.6, Protein 11.9
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