Best Brussels Sprouts With Pear And Hazelnuts Recipes

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ROASTED BRUSSELS SPROUTS WITH HAZELNUTS



Roasted Brussels Sprouts with Hazelnuts image

What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3 tablespoons butter
1/2 to 1 teaspoon pepper
1/2 teaspoon salt
1-1/2 pounds fresh Brussels sprouts, trimmed and quartered
1/3 cup chopped hazelnuts

Steps:

  • Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.

Nutrition Facts :

BRUSSELS SPROUTS WITH PEAR AND HAZELNUTS



Brussels Sprouts with Pear and Hazelnuts image

From Oregon Hazelnuts website.

Provided by Jean Ray

Categories     Vegetables

Time 25m

Number Of Ingredients 9

1 Tbsp olive oil, plus some for drizzling
1 shallot, diced
1 clove garlic, minced
12 oz brussels sprouts
salt and pepper to taste
1/3 c hazelnuts, toasted with brown skin removed
1 pear
balsamic vinegar for drizzling
parmesan cheese

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.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS



Roasted Brussels Sprouts With Pomegranate and Hazelnuts image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest

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.

ROASTED BRUSSELS SPROUTS WITH PEARS



Roasted Brussels Sprouts with Pears image

A savory Brussels sprouts dish with a homey taste from bacon, a little sweetness from the pears, and some tang from the balsamic vinegar.

Provided by Cherrice

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 4

Number Of Ingredients 8

1 pound Brussels sprouts, cut in half
2 Anjou pears, cubed
3 tablespoons olive oil, divided
1 onion, diced
1 teaspoon garlic powder
salt to taste
1 slice bacon, cut into small pieces, or more to taste
¼ cup balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
  • Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
  • Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
  • While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 28.4 g, Cholesterol 2.5 mg, Fat 11.6 g, Fiber 7.4 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 125.3 mg, Sugar 14.2 g

MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS



Maple-Roasted Brussels Sprouts With Toasted Hazelnuts image

In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

Steps:

  • Preheat the oven to 375 degrees.
  • To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
  • In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
  • After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
  • Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
  • Toss the roasted brussels sprouts with the hazelnuts and devour!

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams

SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS



Sauteed Brussels Sprouts with Hazelnuts image

"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."

Provided by Kelsey Nixon

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup blanched hazelnuts
1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 clove garlic, minced
2 tablespoons pure maple syrup
Kosher salt and cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
  • Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
  • In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.

ROASTED BRUSSELS SPROUTS WITH PEARS



Roasted Brussels Sprouts with Pears image

This year I decided to create this roasted Brussels sprouts with pears recipe for Thanksgiving dinner. This easy dish uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds Brussels sprouts, halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large pear, cut into 1/2- inch thick slices
1/2 cup chopped walnuts
3/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes., Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes., In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

Nutrition Facts : Calories 220 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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