Best Browned Brussels Sprouts With Orange And Walnuts Recipes

ORANGE GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
• Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
• Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
• To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
• Add the vinegar and stir to combine.
• Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.

BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
• Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

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.

BROWN-BUTTER BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
• Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
• Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.