QUICK SAUTEED BRUSSELS SPROUTS WITH TOASTED WALNUTS AND LEMON
From a local source. The sprouts were delicious served over a bed of short grain brown rice-as a suggestion. Next time for fun I plan to substitute lime juice and zest for the lemon...
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Toast the walnuts in a dry pan (I always use cast iron to toast nuts) until lightly browned and fragrant. Set aside.
- Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts.
- In a large skillet over medium, heat the oil.
- Add the sprouts to the pan.
- Cook, stirring, until crisp tender, about 5 minutes. The pan will seem very crowded in the beginning, but the Brussels sprouts will shrink down quickly.
- Transfer the brussels sprouts to a serving platter and season with salt and pepper, 1 to 2 tablespoons of the lemon juice, the lemon zest and the walnuts.
- Serve immediately.
Nutrition Facts : Calories 118.9, Fat 11.1, SaturatedFat 1.3, Sodium 8.3, Carbohydrate 4.6, Fiber 1.7, Sugar 1.1, Protein 2.5
BRUSSELS SPROUTS WITH BACON AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
- Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
- Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
- Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS
Provided by Dan Barber
Categories Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Pistachio Fall Healthy Low Cholesterol Vegan Brussels Sprout Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
ROASTED BRUSSELS SPROUTS WITH LEMON AND BACON
Provided by Lewis Rossman
Categories Side Roast Quick & Easy Lemon Bacon Fall Winter Brussels Sprout Bon Appétit California Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.
BRUSSELS SPROUTS WITH TOASTED WALNUTS
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
BRUSSELS SPROUTS WITH LEMON AND WALNUTS
Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside our Classic Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
- Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.
SAUTEED BRUSSELS SPROUTS WITH WALNUTS
A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats.
Provided by januarybride
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off stem ends and thinly slice sprouts crosswise.
- Heat oil in a large nonstick skillet or saute pan over medium heat.
- Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes.
- Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
- Stir in walnuts and transfer to a serving dish and top with cheese.
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