Pecan Brussels Sprouts Food

BRUSSELS SPROUTS WITH MAPLE CANDIED PECANS

Steps:

• Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
• Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
• Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
• Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

BRUSSELS SPROUTS WITH TOASTED PECANS

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 POMEGRANATES AND VANILLA-PECAN BUTTER

Steps:

• Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
• Preheat the oven to 375 degrees F.
• Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
• Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
• Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

BRUSSELS SPROUTS WITH BACON AND PECANS

Steps:

• Wash and trim Brussels sprouts.
• With tip of knife, cut an X in base of each.
• Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat.
• Reduce heat; simmer 8 to 10 minutes or until tender.
• Meanwhile, cook bacon until crisp in medium skillet.
• Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet; cool.
• Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
• In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
• Gradually stir into bacon drippings mixture.
• Drain Brussels sprouts; place in serving bowl.
• Add hot bacon dressing mixture; toss gently.
• Crumble bacon over Brussels sprouts.
• Sprinkle with pecans.
• If desired, add salt to taste.

CARAMELIZED BRUSSELS SPROUTS WITH PECANS

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.

ALTON BROWN'S BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.
• Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.
• Remove the pan from the heat, add the cranberries, toss and serve.

BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL

Steps:

• Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
• Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.

BRUSSELS SPROUTS WITH PECANS AND HONEY

Steps:

• Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES

Steps:

• Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
• Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
• In nonstick skillet, melt the butter, saute onion and garlic just until tender.
• Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE

Steps:

• Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
• Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

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

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.