Caramelized Onion Pecan Brussels Sprouts Food

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CARAMELIZED ONION-PECAN BRUSSELS SPROUTS



Caramelized Onion-Pecan Brussels Sprouts image

Caramelized onion, pecans and Brussels sprouts make a delicious side dish for your fall meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h35m

Yield 8

Number Of Ingredients 6

1 lb fresh Brussels sprouts
1 large onion, halved lengthwise, thinly sliced
1/4 cup butter or margarine
1 cup broken pecans
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut Brussels sprouts in half; cut each half crosswise into thin slices. Place sprouts and onion in separate resealable food-storage plastic bags; seal bags. Refrigerate 8 hours.
  • In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.
  • Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 180, Carbohydrate 9 g, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS



Pancetta Brussels Sprouts with Caramelized Pecans image

Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds Brussels sprouts, cut in half lengthwise
4 ounces pancetta, coarsely chopped
3 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt, divided
2 tablespoons dark brown sugar, divided
1 tablespoon unsalted butter
1 cup whole pecans
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
  • Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
  • Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
  • Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
  • Toss the roasted Brussels sprouts with caramelized pecans before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 20.6 g, Cholesterol 11.7 mg, Fat 24.6 g, Fiber 7.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 658 mg, Sugar 8.4 g

CARAMELIZED ONION-(SOMETIMES BACON)-AND PECAN BRUSSELS SPROUTS



Caramelized Onion-(Sometimes Bacon)-And Pecan Brussels Sprouts image

Make and share this Caramelized Onion-(Sometimes Bacon)-And Pecan Brussels Sprouts recipe from Food.com.

Provided by JC in Texas

Categories     Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1 large onion
1 lb Brussels sprout
1/4 butter
1 cup pecan pieces (or crisp bacon)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut onion in half, and thinly slice.
  • Cut brussels sprouts in half, then cut each half into thin pieces. Chill the onion and brussels sprouts in separate bags for 8 hours.
  • Melt butter in large skillet over medium heat; add pecans, and saute 5 minutes or until toasted. Remove pecans. Add onion, and cook, stirring often, 15 minutes or until caramel colored. (We even burn some of the onions.).
  • Add pecans and brussels sprouts, and cook about 3 minutes or until heated. Salt and pepper and serve.

Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 0.9, Sodium 303.2, Carbohydrate 7.9, Fiber 3.1, Sugar 2.3, Protein 2.9

CARAMELIZED BRUSSELS SPROUTS WITH PECANS



Caramelized Brussels Sprouts With Pecans image

From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.

Provided by Studentchef

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup pecan halves
1/4 lb Brussels sprout
2 ounces white pearl onions, tip and root ends cut off
1/2 cup water
1/4 cup maple syrup
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
  • Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
  • Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
  • In a small bowl combine the water, maple syrup and mustard and whisk.
  • Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
  • Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
  • Stir in the pecans, add the salt and pepper and serve while hot.

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