MAPLE-PECAN BRUSSELS SPROUTS
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
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 :
ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
MAPLE-GLAZED CARROTS WITH PECANS
The natural sweetness of carrots goes well with maple flavors in this easy side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
- Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 8 g, TransFat 0 g
BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
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
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.
BRUSSELS SPROUTS, BABY CARROTS, AND PECANS IN A MAPLE SAUCE
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
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 MAPLE CANDIED PECANS
Steps:
- Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
- Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
- Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
- Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.
BRUSSELS SPROUTS WITH CARROTS
Provided by Pierre Franey
Categories side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring enough water to a boil to cover the sprouts and carrots when they are added.
- Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
- Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 4 grams, TransFat 0 grams
MAPLE-FLAVORED BRUSSELS SPROUTS WITH CARROTS
Adapted from the Student's GO VEGAN Cookbook. You'll never say you hate brussels sprouts again! Recipe serves 2, but can easily bee doubled or tripled.
Provided by Kozmic Blues
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring a sauce pan of water to boil, add salt and brussels sprout.
- Cook for 3 minutes.
- Add carrats and cook for another 3-4 minutes, until veggies are crisp/tender.
- Sprouts should be bright green.
- Drain, and rinse under cold water.
- Warm olive oil over medium heat.
- Add veggies, salt and pepper to taste.
- Saute for 2-3 minutes.
- Drizzle with maple syrup and stir to coat.
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