BRUSSELS SPROUTS WITH TOASTED ALMONDS
Simple and delicious Brussels sprouts recipe! Lightly steamed or boiled Brussels sprouts, mixed with sautéed onions, butter, and toasted almonds. It's how to cook Brussels sprouts to bring out their best flavor!
Provided by Elise Bauer
Categories Side Dish Brussels Sprouts Green Vegetables Thanksgiving
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test). Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color. Remove them from the ice water and cut the sprouts into halves.
- Sauté onions, then brussels sprouts: Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
- Stir in lemon juice, add toasted almonds: Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Links: Golden-crusted Brussels sprouts from Heidi of 101 Cookbooks
Nutrition Facts : Calories 92 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 95 mg, Sugar 1 g, Fat 8 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY
I know not everybody likes Brussels sprouts but this is a really good recipe! I got it from Martha Stewart Living.
Provided by Lindas Kitchen
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
- Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.
ROASTED BRUSSELS SPROUTS WITH TOASTED ALMONDS
Roasting vegetables brings out their natural sweetness. Roasting Brussels sprouts also adds a nutty taste.
Categories Appetizers
Time 26m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425ºF.
- In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; spread on a baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
- Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with Brussels sprouts and serve hot. Yields about 2/3 cup per serving.
Nutrition Facts : Calories 46 kcal
PAN ROASTED ALMOND BRUSSELS SPROUTS
This was a side dish my mother taught me to make after she modified a recipe she'd found in a cookbook to suit our family's tastes. These get deliciously crunchy on the outside and soft on the inside. So good I could eat them as the meal itself. NOTE: Try to choose sprouts that are all about the same size. Smaller sprouts work best.
Provided by kolleen1021
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
- Heat oil and in a large flat-bottomed skillet over medium-high heat.
- When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
- Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
- Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
- After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
- Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
- Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. -Claudia Lamascolo, Melbourne, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
Nutrition Facts : Calories 284 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 7g fiber), Protein 6g protein.
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