Brussels Sprouts With Pecans And Honey Recipes

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ROASTED BRUSSEL SPROUTS WITH HONEY & PECANS RECIPE - (4.3/5)



Roasted Brussel Sprouts with Honey & Pecans Recipe - (4.3/5) image

Provided by á-5050

Number Of Ingredients 6

1 package fresh Brussel Sprouts
2 tablespoons olive oil
Kosher Salt and ground pepper
1 tablespoon butter
1 tablespoon honey
1/4 cup pecans, chopped

Steps:

  • Preheat oven to 400°F. Start by slicing the ends off of each sprout and cutting them in half. Drizzle on about 2 tablespoons of olive oil, just enough to coat each sprout. Toss in a good-sized pinch of kosher salt and ground pepper. Gently stir the sprouts to coat them in oil, but be careful not to stir too vigorously as to break them apart. Turn the sprout out on to a cookie sheet lined with non-stick aluminum foil. Roast at 400°F for about 20 to 30 minutes, using a spatula to turn them half way through cooking. While they're roasting, add 1 tablespoon of butter to a small saucepan, followed by 1 tablespoon honey. Warm the honey butter on low heat until combined. Add 1/4 cup of chopped pecans to a small cookie sheet and roast them along with the sprouts for about 4 to 5 minutes until they are perfectly roasted. Remove the sprouts and pour on the honey butter and top with the pecans and gently toss.

BRUSSELS SPROUTS WITH PECANS & HONEY



Brussels Sprouts With Pecans & Honey image

From TOH magazine. Love Brussels sprouts and this is a way of making them even more special. Can substitute unsweetened apple juice for the wine if you prefer. These have a sweet taste to them so if you arn't a fan of that, probably not for you. But my family loved it

Provided by Bonnie G 2

Categories     Low Protein

Time 35m

Yield 1 pound, 6 serving(s)

Number Of Ingredients 9

1/2 cup pecan halves, toasted and coarsely chopped
1/4 cup butter
1 tablespoon olive oil
1 1/2 lbs fresh Brussels sprouts, halved
2 tablespoons brown sugar
2 tablespoons sherry wine
2 tablespoons heavy whipping cream
2 tablespoons honey
1 teaspoon fresh coarse ground black pepper

Steps:

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

Nutrition Facts : Calories 271, Fat 18.1, SaturatedFat 6.9, Cholesterol 27.2, Sodium 100.7, Carbohydrate 22.6, Fiber 5.2, Sugar 13.2, Protein 4.9

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.

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.

BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES



Brussels Sprouts With Pecans and Sweet Potatoes image

This recipe is adapted from "The Best Diabetes Cookbook". It has a wonderful combination of flavors and goes well with a pork or with roasted chicken.

Provided by PaulaG

Categories     Yam/Sweet Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups sweet potatoes, peeled, cut in 1 inch cubes
3/4 lb Brussels sprout, cut in half
1 tablespoon butter
1/2 medium onion, chopped
1 -2 garlic clove, minced
1/4 cup chicken stock
4 teaspoons brown sugar or 4 teaspoons honey
1/4 teaspoon cinnamon
2 tablespoons pecan pieces, toasted

Steps:

  • Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
  • Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
  • In nonstick skillet, melt the butter, saute onion and garlic just until tender.
  • Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.

Nutrition Facts : Calories 152.4, Fat 6, SaturatedFat 2.2, Cholesterol 8.1, Sodium 94.1, Carbohydrate 23.3, Fiber 4.4, Sugar 9, Protein 3.9

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY



Roasted Brussels Sprouts with Balsamic and Honey image

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 6

1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
  • Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

HONEY-GARLIC BRUSSELS SPROUTS



Honey-Garlic Brussels Sprouts image

At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons garlic salt

Steps:

  • Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway through cooking, until sprouts are tender and lightly browned, 15-20 minutes.

Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH APPLES AND HONEY-ROASTED PECANS



Roasted Brussels Sprouts with Apples and Honey-Roasted Pecans image

Categories     Roast     Vegetarian     Apple     Pecan     Fall     Honey

Yield Serves 4 to 6

Number Of Ingredients 13

1 pound Brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 teaspoons salt or to taste
2 baking apples, such as Braeburn or Granny Smith, peeled, cored, and cut into 1-inch pieces
1/4 cup apple cider vinegar
1 cup honey-roasted pecans (recipe follows)
Freshly ground black pepper
Honey-Roasted Pecans
1 cup pecan halves
2 tablespoons honey
1 teaspoon salt
(makes 1 cup)

Steps:

  • Preheat the oven to 500°F.
  • Place the Brussels sprouts and onions in a 9 × 13-inch baking dish. Add the olive oil and salt, and toss to coat.
  • Roast until the Brussels sprouts begin to brown, about 15 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the Brussels sprouts and onions are fully cooked and tender and the apples are beginning to soften, about 20 minutes.
  • Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with additional salt, if desired, and transfer to a platter. Top with the pecans and a generous sprinkle of pepper. Serve immediately.
  • Honey-Roasted Pecans
  • Preheat the oven to 325°F.
  • Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt, and toss to coat.
  • Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
  • Remove the pecans from the oven and allow to cool before using or serving.

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