ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
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
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 :
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 IN HAZELNUT BUTTER
I have been making this dish as a side for my Thanksgiving and other special fall and winter occasions for at least two decades. If you can buy freshly roasted hazelnuts, that will save some work without sacrificing taste. Frozen Brussels sprouts will make the process much easier, but with major deduction in taste and texture.
Provided by Richard Denker
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
- Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
- Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
- Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
- Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
- Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 16.2 g, Cholesterol 45.8 mg, Fat 28.8 g, Fiber 7.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 158.5 mg, Sugar 4 g
POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS
I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. -Melanie Stevenson, Reading, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 22g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 454mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.
BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
- Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
- Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.
Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium
ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER
Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).
Provided by GaylaJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in bottom third of oven and preheat to 450°F.
- Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
- Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
- Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
- Note: I used quite a bit more butter and added extra hazelnuts.
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