Brussel Sprouts With Walnuts Recipes

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BRUSSELS SPROUTS WITH TOASTED WALNUTS



Brussels Sprouts with Toasted Walnuts image

To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/4 pounds brussels sprouts, trimmed, leaves separated, cores discarded
1/4 cup walnuts, toasted and coarsely chopped
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

BRUSSELS SPROUTS WITH BACON AND WALNUTS



Brussels Sprouts with Bacon and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds Brussels sprouts, cleaned
3 slices bacon, chopped
2 shallots, chopped
1/2 cup chopped walnuts
1/4 cup chicken broth
Kosher salt and freshly ground pepper

Steps:

  • Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
  • Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
  • Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
  • Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.

BRUSSELS SPROUTS SAUTéED WITH WALNUTS



Brussels Sprouts Sautéed With Walnuts image

Bring out the nutty side of brussels sprouts by mixing them with walnuts for a simple fall side dish in this quick recipe.

Provided by Molly Watson

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 5

1 pound ​ Brussels sprouts
1/3 cup walnuts (chopped)
1 tablespoon butter (or oil)
1/2 teaspoon salt (fine sea salt preferred)
Optional: walnut oil* for drizzling

Steps:

  • Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.
  • Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.
  • Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.
  • Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.
  • Transfer the brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired. If holding warm, wait until serving to drizzle on the walnut oil.

Nutrition Facts : Calories 136 kcal, Carbohydrate 10 g, Cholesterol 8 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 317 mg, Fat 10 g, ServingSize Makes 4 servings, UnsaturatedFat 7 g

BRUSSELS SPROUTS WITH LEMON AND WALNUTS



Brussels Sprouts with Lemon and Walnuts image

Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside our Classic Brined and Roasted Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds Brussels sprouts, stem ends trimmed and scored with an X
3 tablespoons unsalted butter
1 clove garlic, minced
Kosher salt and freshly ground pepper
2 teaspoons freshly squeezed lemon juice
1/2 cup walnuts, toasted, coarsely chopped

Steps:

  • Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
  • Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE



Brussels Sprouts With Walnuts and Pomegranate image

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.

Provided by Colu Henry

Categories     vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and black pepper
1/4 cup roughly chopped walnuts
2 tablespoons pomegranate seeds, plus more to taste
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
  • Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
  • When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS



Browned Brussels Sprouts with Orange and Walnuts image

I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 6

1 tablespoon walnut oil
2 pounds Brussels sprouts, trimmed and cut in half
1 orange, zested and juiced
¼ cup chopped walnuts
salt to taste
freshly ground black pepper to taste

Steps:

  • Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
  • Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g

BRUSSELS SPROUTS WITH WALNUTS



Brussels Sprouts With Walnuts image

Provided by Trish Hall

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 cups brussels sprouts
1/4 cup walnuts, coarsely chopped
1 tablespoon olive oil or walnut oil
Salt and freshly ground pepper to taste

Steps:

  • Bring water in a pot to boil.
  • Slice sprouts thin. Blanch for one minute in boiling water; then, drain and set aside.
  • Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute. Season with salt and pepper.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram

SAUTEED BRUSSELS SPROUTS WITH WALNUTS



Sauteed Brussels Sprouts With Walnuts image

A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats.

Provided by januarybride

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb Brussels sprout
2 teaspoons walnut oil
1 garlic clove, minced
4 tablespoons vegetable broth
1/8 teaspoon salt
1/8 teaspoon grated nutmeg
pepper
1/4 cup chopped walnuts (best if toasted)
1/4 cup grated parmigiano-reggiano cheese

Steps:

  • Trim off stem ends and thinly slice sprouts crosswise.
  • Heat oil in a large nonstick skillet or saute pan over medium heat.
  • Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes.
  • Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
  • Stir in walnuts and transfer to a serving dish and top with cheese.

CRANBERRY-WALNUT BRUSSELS SPROUTS



Cranberry-Walnut Brussels Sprouts image

Brussels sprouts are one food that picky eaters often resist. This recipe will change their mind. You can also add garlic and dried fruits. -Jennifer Armellino, Lake Oswego, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup olive oil
1 pound fresh Brussels sprouts, trimmed and halved lengthwise
1/2 cup dried cranberries
2 tablespoons water
1/3 cup chopped walnuts
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned., Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.

Nutrition Facts : Calories 281 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.

BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)



Brussels Sprouts #1 (Roasted With Walnuts) image

Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.

Provided by Netgirls Healthy Co

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb small to medium Brussels sprout
1 1/2 tablespoons olive oil
1 teaspoon balsamic vinegar (or more)
1/4 teaspoon black pepper
1/2 cup chopped walnuts (or a bit less)

Steps:

  • Preheat oven to 375 degrees.
  • Bring a medium pot of water to a boil.
  • Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
  • Add Brussels sprouts to the pot and cook for 5 minutes.
  • Drain well.
  • Return to pot.
  • Stir in oil, vinegar, and pepper.
  • Spray a shallow roasting pan with olive oil spray.
  • Spread sprouts in pan.
  • Bake for 10 minutes.
  • Stir.
  • Bake for another 10 minutes.
  • Remove from oven and add walnuts.
  • Bake for an additional 5 minutes.

Nutrition Facts : Calories 363.2, Fat 30.3, SaturatedFat 3.4, Sodium 48.6, Carbohydrate 20.3, Fiber 7.9, Sugar 4.7, Protein 10.3

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