Best Brussels Sprouts With Cashews For Recipes

Brussels Sprouts With Cashews image

Provided by Bergy

Categories Fruit

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 cups Brussels sprouts, cleaned and a cross cut into the bottom of the stem
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon fresh lemon juice
1/4 cup coarsely chopped salted cashews (use unsalted for low sodium diets)
pepper

Steps:

Depending on the size of the sprouts steam them for 5-8 minutes. They should still be slightly crisp.
Drain and pour into a fry pan where you have already melted the margarine. Add lemon juice and pepper. Cook until sprouts are heated through and glazed with the margarine.
Sprinkle with the nuts and serve.

Soy Sauce Brussels Sprouts with Panko and Cashew Topping image

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds Brussels sprouts
4 tablespoons soy sauce
4 tablespoons tahini
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon olive oil
Juice from half a lemon
1 clove garlic, minced
1/2 cup panko breadcrumbs
1/2 cup crushed raw cashews

Steps:

Preheat the oven to 400 degrees F.
Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.