Baby Brussels Sprouts With Buttered Pecans Recipes

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ROASTED BRUSSELS SPROUTS WITH PECANS



Roasted Brussels Sprouts with Pecans image

Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze.

Provided by yumbs

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 8

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved lengthwise
1 cup coarsely chopped pecans
2 tablespoons olive oil
2 cloves garlic, finely chopped
kosher salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
  • Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 12.3 g, Fat 13.5 g, Fiber 5.6 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 78.6 mg, Sugar 3 g

BABY BRUSSELS SPROUTS WITH WILD RICE AND PECANS



Baby Brussels Sprouts with Wild Rice and Pecans image

The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

2 cups wild rice
3 tablespoons unsalted butter
3/4 cup pecans
Coarse salt
1 cup (5 ounces) red pearl onions, peeled and halved through root end
1 pound baby brussels sprouts
2 tablespoons sherry vinegar
3 tablespoons pure maple syrup
2 teaspoons Dijon mustard

Steps:

  • Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.
  • Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.
  • Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.
  • Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.
  • In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.

MAPLE-PECAN BRUSSELS SPROUTS



Maple-Pecan Brussels Sprouts image

I found this recipe in the local paper, and I love that it puts a twist on basic Brussels sprouts. Components of the recipe can be prepared the day before then completed the day of your meal. -Maureen Baisden, Canal Winchester, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh Brussels sprouts, halved
2 tablespoons butter
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons maple syrup
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted

Steps:

  • Saute Brussels sprouts in butter in a large skillet for 8-10 minutes until tender. Add the vinegar, syrup, salt and pepper; cook and stir for 1 minute longer. Sprinkle with pecans.

Nutrition Facts :

BRUSSELS SPROUTS WITH TOASTED PECANS



Brussels Sprouts with Toasted Pecans image

B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
  • Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
  • Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
  • Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS



BABY BRUSSELS SPROUTS WITH BUTTERED PECANS image

Baby Brussels sprouts are said to be much milder than regular sprouts and many people who don't like Brussels sprouts will find these to be very tasty. This recipe is especially yummy. From: www.epicurious.com Photo By: Romulo Yanes

Provided by Ellen Bales

Categories     Vegetables

Time 40m

Number Of Ingredients 7

1/2 c pecan halves
3 Tbsp unsalted butter, separated
3/4 tsp salt, separated
2 lb baby brussels sprouts, trimmed
1/2 Tbsp minced garlic
1 tsp fresh lemon juice
1/4 tsp black pepper

Steps:

  • 1. On a shallow baking pan, spread the pecan pieces in a single layer and bake in a preheated 350-degree oven (middle rack) about 10 minutes. Add 1/2 Tbsp butter and 1/4 tsp. salt to nuts and toss until butter is melted and nuts are coated.
  • 2. While the nuts are baking, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, about 5 to 6 minutes. Transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
  • 3. Melt the remaining 2-1/2 Tbsp. butter in a 12-inch heavy skillet over medium heat, add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high, then add sprouts and saute, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 tsp. salt, then stir in pecans and serve.
  • 4. NOTES: Pecans can be toasted and buttered a day ahead and kept at room temperature, covered. Brussels sprouts can be boiled a day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture. If you can't find baby Brussels sprouts, you can use 2 lbs. regular Brussels sprouts, quartered.

BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE



Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce image

I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!

Provided by bad kitty 1116

Categories     Vegetable

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
1 cup baby carrots, halved (lengthwise)
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

Steps:

  • Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  • Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

BRUSSELS SPROUTS WITH PECANS AND HONEY



Brussels Sprouts with Pecans and Honey image

I know what you're thinking-but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. -Deborah Latimer, Loveland, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup pecan halves, coarsely chopped
1/4 cup butter
1 tablespoon olive oil
1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons brown sugar
2 tablespoons sherry or unsweetened apple juice
2 tablespoons heavy whipping cream
2 tablespoons honey
Coarsely ground pepper

Steps:

  • Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.

Nutrition Facts : Calories 253 calories, Fat 18g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 121mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 4g protein.

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS



Baby Brussels Sprouts with Buttered Pecans image

Categories     Garlic     Side     Sauté     Thanksgiving     Pecan     Fall     Brussels Sprout     Boil     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
  • While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
  • Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

BABY BRUSSEL SPROUTS WITH BUTTERED PECANS



BABY BRUSSEL SPROUTS WITH BUTTERED PECANS image

Categories     Vegetable     Side     Sauté

Yield 6-8 servings

Number Of Ingredients 7

1/2 cup pecan halves, cut into thirds
3 tbl margarine
3/4 tsp salt
2 lbs baby sprouts, or reg that are quartered
1/2 tbl minced garlic
1 tsp fresl=h lemon juice
1/4 tsp pepper

Steps:

  • preheat oven to 350 toast pecans about 10 minutes add 1/2 tbl butter and 1/4 tsp salt coat the nuts melt remaining 2 1/2 tbl margarine over moderate heat add garlic, cook about 1 minute increase heat to moderate high, add sprouts, saute about 5 minutes add lemon juice, salt and pepper, stir in pecans serve

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