Best Sauteed Brussels Sprouts With Pinion Nuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS



Brussels Sprouts with Marjoram and Pine Nuts image

Categories     Sauté     Thanksgiving     Pine Nut     Fall     Brussels Sprout     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
  • Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

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.

SAUTEED BRUSSELS SPROUTS WITH PINION NUTS



Sauteed Brussels Sprouts With Pinion Nuts image

Terri has done the impossible... She's made Brussels sprouts impossibly good! Brussels sprouts have a natural savory flavor. Cooking them and the onions until caramelized adds a sweetness to the side dish. Pinion nuts (or pine nuts) add a buttery flavor. Serve these as a side dish and you'll covert anyone to a Brussels sprouts fan.

Provided by Terri Brown @TerriBrown

Categories     Vegetables

Number Of Ingredients 6

1 package(s) Brussels sprouts, chopped
3 tablespoon(s) olive oil
1/3 medium onion, chopped
1/4 cup(s) pinon nuts or other
1-2 dash(es) salt and pepper
1 teaspoon(s) onion powder

Steps:

  • Start by sautéing the chopped onion in 1 tablespoon of the olive oil in a heavy skillet over medium heat until clear.
  • Quarter the Brussels sprouts and add them to the skillet with 1 additional tablespoon of olive oil (they can be bought frozen and thawed, from your own garden-fresh, or frozen and thawed).
  • Add the seasonings. Let this sauté until edges of Brussels sprouts start to brown stirring frequently to keep from sticking.
  • Add the pinion (or other locally available nuts and the final tablespoon of olive oil.
  • Continue cooking over medium heat until Brussels sprouts are tender, about 20 minutes total. Remove from heat and serve warm with a meat dish of your choice...I often use lamb chops with this dish.

ROASTED BRUSSELS SPROUTS WITH PINE NUTS



Roasted Brussels Sprouts With Pine Nuts image

When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.

Provided by Feej3940

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
1 teaspoon dried thyme
2 teaspoons dried oregano
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar

Steps:

  • Heat oven to 425.
  • cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
  • Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
  • Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS



Sauteed Brussels Sprouts with Bacon and Onions image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 6

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
  • Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
  • Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g

Related Topics