Brussels Sprouts With Cashews Recipes

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BRUSSELS SPROUTS WITH CASHEWS



Brussels Sprouts With Cashews image

Make and share this Brussels Sprouts With Cashews recipe from Food.com.

Provided by Bergy

Categories     Fruit

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 cups Brussels sprouts, cleaned and a cross cut into the bottom of the stem
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon fresh lemon juice
1/4 cup coarsely chopped salted cashews (use unsalted for low sodium diets)
pepper

Steps:

  • Depending on the size of the sprouts steam them for 5-8 minutes. They should still be slightly crisp.
  • Drain and pour into a fry pan where you have already melted the margarine. Add lemon juice and pepper. Cook until sprouts are heated through and glazed with the margarine.
  • Sprinkle with the nuts and serve.

BRUSSELS SPROUTS WITH CASHEWS FOR 2



Brussels Sprouts With Cashews for 2 image

Make and share this Brussels Sprouts With Cashews for 2 recipe from Food.com.

Provided by jrthrmn

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

1 (10 ounce) package frozen Brussels sprouts
2 tablespoons walnuts or 2 tablespoons sliced water chestnuts
1 tablespoon butter

Steps:

  • Cook Brussels sprouts as directed on package.
  • Drain and return to saucepan.
  • Add nuts or water chestnuts and butter, heat through.
  • (You can also toast the nuts in a dry pan first.).

SOY SAUCE BRUSSELS SPROUTS WITH PANKO AND CASHEW TOPPING



Soy Sauce Brussels Sprouts with Panko and Cashew Topping image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds Brussels sprouts
4 tablespoons soy sauce
4 tablespoons tahini
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon olive oil
Juice from half a lemon
1 clove garlic, minced
1/2 cup panko breadcrumbs
1/2 cup crushed raw cashews

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
  • Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.

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