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.
BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Categories Garlic Side Sauté Thanksgiving Pecan Fall Brussels Sprout Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
- While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
- Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
STEAMED BRUSSELS & CARROTS WITH TANGY MAPLE SAUCE
I'm still trying to get heart healthy with this one!! It has walnuts plus great veggies for your heart!! The vinaigrette is made with canola oil instead of butter. Plus, the veggies are steamed so it's easy to make!!!
Provided by Ina Pickle
Categories Vegetable
Time 20m
Yield 1 lb brussels sprouts, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.
- Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.
- Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.
- After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.
- Toss to coat then serve!
BRUSSELS SPROUTS WITH MAPLE CANDIED PECANS
Steps:
- Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
- Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
- Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
- Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.
GLAZED CARROTS AND BRUSSELS SPROUTS
I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!
Provided by Diane
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 7.7 g
MAPLE-FLAVORED BRUSSELS SPROUTS WITH CARROTS
Adapted from the Student's GO VEGAN Cookbook. You'll never say you hate brussels sprouts again! Recipe serves 2, but can easily bee doubled or tripled.
Provided by Kozmic Blues
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring a sauce pan of water to boil, add salt and brussels sprout.
- Cook for 3 minutes.
- Add carrats and cook for another 3-4 minutes, until veggies are crisp/tender.
- Sprouts should be bright green.
- Drain, and rinse under cold water.
- Warm olive oil over medium heat.
- Add veggies, salt and pepper to taste.
- Saute for 2-3 minutes.
- Drizzle with maple syrup and stir to coat.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love