Best Brussels Sprouts And Hazelnuts Recipes

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
• Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Steps:

• Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
• Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
• Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

MAPLE-ROASTED BRUSSELS SPROUTS AND RUTABAGA WITH HAZELNUTS

Steps:

• Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add rutabaga, and toss.
• Transfer rutabaga and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread rutabaga in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure rutabaga is spread toward the edges of pan.
• Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.

MEDLEY OF BRUSSELS SPROUTS, TURNIPS AND BEETS WITH HAZELNUTS

Steps:

• Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.
• Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)
• Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.

CHIFFONADE OF BRUSSELS SPROUTS WITH DICED BACON AND HAZELNUTS

Steps:

• Heat a 12-in saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan. Just before serving, reheat the bacon fat until hot and add the brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt, and pepper, and stir. Taste and adjust seasonings, and serve. To toast hazelnuts: bake at 375 for 15 minutes or cook in a skillet over medium heat for 10 minutes or until skins crack. Cool and rub with a kitchen towel or paper towel to remove skins.

BRUSSELS SPROUTS WITH PEAR AND HAZELNUTS

Steps:

• 1. Cut stem off Brussels sprouts and slice vertically.
• 2. Heat olive oil in pan over medium heat. Add shallot and garlic and cook for 2-3 minutes until onion is soft. Add Brussels sprouts and salt and pepper. Cook until they start to brown, 5-7 minutes.
• 3. Add the diced pear and hazelnuts and cook 2 more minutes. Drizzle with balsamic vinegar and olive oil. Serve with Parmesan cheese.

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS, HAZELNUTS, AND SHERRY

Steps:

• In a small bowl, mix the sherry, soy sauce, brown sugar, sesame oil, and cornstarch to blend. Set aside.
• In a large, nonstick skillet over medium-high heat, heat 2T vegetable oil until shimmering. Add the shallots and 1/4 t salt, toss to coat, spread into a single layer, and cook, stirring occasionally, until soft and browned at the edges, about 6 minutes. With a slotted spoon, scoop the shallots onto paper towels to drain, leaving as much oil as possible in the skillet.
• Return the skillet to high heat and heat until the oil is shimmering. Add half the Brussels sprouts and 1/4 t salt, toss to coat, spread into a single layer (with as may cut sides down as possible), and cook, undisturbed, until well browned on the bottom, about 4 minutes. Toss and continue to cook for 3 minutes longer. Scrape into a bowl and set aside. Return the skillet to high heat, add 1 1/2 t oil, and seat until shimmering; repeat to cook the remaining Brussels sprouts.
• Adjust the heat to medium, clear the center of the pan, add the remixing 1 1/2 t oil, and heat for a moment. Add the garlic and cook, stirring and masking it, until fragrant, about 40 seconds. Return the first batch of Brussels sprouts to the skillet and stir to combine. Whisk the soy sauce mixture to recombine, add it to the skillet, and cook, stirring constantly, until thickened, about 45 seconds.
• Add the shallots, hazelnuts, 1/4 t sale, and pepper to taste and cook, stirring constantly, until all the vegetables are glazed with sauce, about 40 seconds. Serve at once.

BRUSSELS SPROUTS AND HAZELNUTS

Steps:

• In a large skillet over medium heat, bring water and coarse salt to a boil. Add brussels sprouts, trimmed and scored; reduce heat to a simmer. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if pan becomes dry).
• Uncover; raise heat to medium-high, and cook until water has evaporated. Add butter and hazelnuts; cook until nuts are fragrant, 3 to 5 minutes. Season with salt and ground pepper.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

BRUSSELS SPROUTS AND HAZELNUTS

Steps:

• In a large skillet over medium heat, bring 1 cup water and 1/2 teaspoon salt to a boil. Add the Brussels sprouts; reduce the heat to a simmer. Cover; cook, stirring occasionally, until tender, about 20 minutes (add more water if the pan becomes dry).
• Uncover; raise the heat to medium-high, and cook until the water has evaporated. Add the butter and hazelnuts; cook until the nuts are fragrant, 3 to 5 minutes. Season with salt and pepper.

ROASTED BRUSSELS SPROUTS WITH HAZELNUTS AND POMEGRANATE

Steps:

• Heat oven to 400 degrees Wash and dry sprouts. Remove any dark outer leaves and cut off stem. Cut in half, leaving small ones whole. In a large bowl, toss the sprouts with oil and molasses. Spread, cut-side down on a foil lined baking sheet. Roast on middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 30 minutes. Return to bowl and toss with oil, pepper, nuts and pomegranate arils. Serve immediately.