BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
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 PECANS
Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze.
Provided by yumbs
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
- Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 12.3 g, Fat 13.5 g, Fiber 5.6 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 78.6 mg, Sugar 3 g
PARMESAN BRUSSELS SPROUTS
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
- Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
- Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
ROASTED BRUSSELS SPROUTS WITH POMEGRANATES AND VANILLA-PECAN BUTTER
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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 CASSEROLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
- Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.
BRUSSELS SPROUTS WITH PECANS AND HONEY
I know what you're thinking-but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. -Deborah Latimer, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253 calories, Fat 18g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 121mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 4g protein.
BRUSSELS SPROUTS WITH BACON AND PECANS
Make and share this Brussels Sprouts With Bacon and Pecans recipe from Food.com.
Provided by DuChick
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132.1, Fat 8.4, SaturatedFat 2.3, Cholesterol 9.2, Sodium 259.1, Carbohydrate 11.5, Fiber 3.7, Sugar 4.8, Protein 4.9
ROASTED BRUSSELS SPROUTS
Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
- Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.
Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7
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