Brussels Sprouts With Maple And Cayenne Recipes

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BRUSSELS SPROUTS WITH MAPLE AND CAYENNE



Brussels Sprouts with Maple and Cayenne image

This side pairs well with spicy sausages or pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds brussels sprouts, trimmed and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Coarse salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.

Nutrition Facts : Calories 153 g, Fat 5 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g

SHREDDED BRUSSELS SPROUTS WITH MAPLE HICKORY NUTS



Shredded Brussels Sprouts with Maple Hickory Nuts image

Categories     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Pecan     Fall     Brussels Sprout     Maple Syrup     Gourmet     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

3/4 cup hickory nut halves or coarsely chopped pecans (3 ounces)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 teaspoon black pepper
1 tablespoon cider vinegar
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. Add maple glaze to hot nuts and toss to coat.
  • Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.
  • Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes. Add vinegar and sauté, stirring, 1 minute. Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON



Maple Roasted Brussels Sprouts with Bacon image

Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.

Provided by stefychefy

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 6

Number Of Ingredients 6

1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g

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