POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS
I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. -Melanie Stevenson, Reading, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 22g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 454mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.
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.
ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION
If you thought you did not like brussels sprouts, this recipe will definitely change your mind. The first time my grandmother served roasted brussels sprouts to me, I could not stop eating them. When brussels sprouts are roasted, they become crispy on the outside and sweet and delicate on the inside. The addition of a warm pomegranate glaze, and the cool, sweet pomegranate seeds, makes these brussels sprouts a festive delight.
Provided by Dawn Lerman
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
- While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
- Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 472 milligrams, Sugar 12 grams
ROASTED BRUSSELS SPROUTS WITH CHESTNUTS, POMEGRANATE, AND CIDER REDUCTION
This dish can be served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.
- Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.
- Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.
BRUSSELS SPROUTS WITH POMEGRANATE MOLASSES AND MEYER LEMON
Make and share this Brussels Sprouts With Pomegranate Molasses and Meyer Lemon recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- *Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103.
- Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they'll cook in the same amount of time.
- Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They'll keep cooking a bit after they're drained.
- DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
- Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
- Transfer the Brussels sprouts to a serving platter.
- Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
- Drizzle the dressing over the Brussels sprouts.
- Variation: Replace lemon rind with orange.
- Cooking time will vary depending on your method of preparing the brussels sprouts.
Nutrition Facts : Calories 70.9, Fat 5.1, SaturatedFat 0.5, Sodium 12.2, Carbohydrate 5.9, Fiber 2, Sugar 1.5, Protein 2.6
ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER
Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).
Provided by GaylaJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in bottom third of oven and preheat to 450°F.
- Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
- Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
- Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
- Note: I used quite a bit more butter and added extra hazelnuts.
ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.
Nutrition Facts :
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