Best Caramelized Brussel Sprouts With Bacon Pistachios Recipes

Brussel Sprouts with Pistachios image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound Brussels sprouts, trimmed and halved
1 shallot, finely chopped
1 teaspoon finely grated lemon zest plus 2 tablespoons juice
1/2 cup shelled pistachios, finely chopped
Sea salt, for sprinkling

Steps:

In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.

Caramelized Brussels Sprouts With Pistachios image

Provided by Manami

Categories Onions

Time 31m

Yield 10 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter
4 small red onions, thinly sliced
1/4 cup red wine vinegar, plus
2 tablespoons red wine vinegar
4 lbs Brussels sprouts
2 tablespoons sugar
salt & freshly ground black pepper
1/2 cup lightly salted pistachios, coarsely chopped

Steps:

Melt the butter in a large deep skillet.
Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
Add the brussels sprouts to the onions.
Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes.
Season with salt and pepper.
Transfer to a bowl, garnish with the pistachios and serve.

Nutrition Facts : Calories 161.9, Fat 8.3, SaturatedFat 3.5, Cholesterol 12.2, Sodium 39.7, Carbohydrate 20, Fiber 5.8, Sugar 7.3, Protein 6.2

Caramelized Brussel Sprouts with Bacon & Pistachios Recipe image

Provided by ckovak

Number Of Ingredients 8

1 lb. Brussels sprouts, trimmed and washed
1/4 lb. Bacon, diced
2 TBSP. Butter
2 shallots, minced
1 TBSP. garlic, minced
1/4 cup roasted pistachios, shelled
1/8 cup balsamic vinegar
Salt and pepper to taste

Steps:

Blanch Brussels sprouts in salted boiling water for 7-8 minutes, or until almost tender. Strain immediately and shock in ice water to stop cooking. In large sauté pan, cook bacon until it begins to crisp. Add butter, shallots and garlic. Add Brussels sprouts and sauté for 1-2 minutes, until they begin to caramelize. Finish by adding pistachios and balsamic vinegar. Season with salt and pepper.