Brussels Sprouts With Toasted Almonds Recipes

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DATE AND BALSAMIC-GLAZED BRUSSELS SPROUTS



Date and Balsamic-Glazed Brussels Sprouts image

Brussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.

Provided by EatingWell Test Kitchen

Categories     Healthy Brussels Sprouts Side Dish Recipes

Time 45m

Number Of Ingredients 8

2 pounds fresh Brussels sprouts
1 tablespoon olive oil
2 teaspoons butter
3 cloves garlic, minced
⅓ cup balsamic vinegar
¼ cup whole pitted dates, chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve Brussels sprouts; spread in a single layer in prepared baking pan. Drizzle oil over Brussels sprouts. Roast for 20 to 25 minutes or until crisp-tender, stirring once or twice.
  • Meanwhile, for sauce, in a large nonstick skillet melt butter over medium heat. Add garlic; cook for 30 seconds. Add balsamic vinegar, dates, salt, and pepper. Cook for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup.
  • Add roasted Brussels sprouts to the sauce in skillet; stir to coat.

Nutrition Facts : Calories 99 calories, Carbohydrate 16.5 g, Cholesterol 2.5 mg, Fat 3 g, Fiber 4.8 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 112.3 mg, Sugar 7.6 g

ROASTED BRUSSELS SPROUTS WITH TOASTED ALMONDS



Roasted Brussels Sprouts with Toasted Almonds image

Roasting vegetables brings out their natural sweetness. Roasting Brussels sprouts also adds a nutty taste.

Categories     Appetizers

Time 26m

Yield 4 servings

Number Of Ingredients 6

20 oz Uncooked Brussels sprouts trimmed of outer tough leaves and cut in half lengthwise
2 tbsp(s) Olive oil extra-virgin
1 tbsp(s) Balsamic vinegar
0.333 tsp(s) Sea salt
0.25 pinch Black pepper
2 tbsp(s) Sliced almonds natural flavour

Steps:

  • Preheat oven to 425ºF.
  • In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; spread on a baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
  • Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with Brussels sprouts and serve hot. Yields about 2/3 cup per serving.

Nutrition Facts : Calories 46 kcal

BRUSSELS SPROUTS WITH TOASTED ALMONDS



Brussels Sprouts with Toasted Almonds image

Simple and delicious Brussels sprouts recipe! Lightly steamed or boiled Brussels sprouts, mixed with sautéed onions, butter, and toasted almonds. It's how to cook Brussels sprouts to bring out their best flavor!

Provided by Elise Bauer

Categories     Side Dish     Brussels Sprouts     Green Vegetables     Thanksgiving

Time 30m

Yield 8

Number Of Ingredients 6

1 pound fresh Brussels sprouts, outer leaves removed
4 to 6 tablespoons butter
1/2 onion, chopped
Salt and pepper
1 teaspoon lemon juice or 1 tablespoon Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

Steps:

  • Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test). Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color. Remove them from the ice water and cut the sprouts into halves.
  • Sauté onions, then brussels sprouts: Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
  • Stir in lemon juice, add toasted almonds: Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Links: Golden-crusted Brussels sprouts from Heidi of 101 Cookbooks

Nutrition Facts : Calories 92 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 95 mg, Sugar 1 g, Fat 8 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

ROAST BRUSSELS SPROUTS



Roast Brussels Sprouts image

Provided by Catherine McCord

Categories     Side     Vegetarian     Kid-Friendly     Quick & Easy     Low Cholesterol     Brussels Sprout     Weelicious     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 400° F.
  • Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
  • Bake the brussel sprouts, cut side down, for 20 minutes.
  • Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
  • Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
  • Serve.

ALMOND BRUSSELS SPROUTS



Almond Brussels Sprouts image

I have no trouble getting my kids to eat their vegetables. I exposed them to a variety of vegetables at an early age helped. They love these tender brussels sprouts, which have just the right amount of nutty crunch.-Kathie Morris, Redmond, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 4

1 pound fresh brussels sprouts, halved
1/2 cup chicken broth
1/2 cup sliced almonds, toasted
1 teaspoon butter

Steps:

  • Place brussels sprouts and broth in a saucepan; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Add almonds and butter; stir until combined.

Nutrition Facts :

PAN ROASTED ALMOND BRUSSELS SPROUTS



Pan Roasted Almond Brussels Sprouts image

This was a side dish my mother taught me to make after she modified a recipe she'd found in a cookbook to suit our family's tastes. These get deliciously crunchy on the outside and soft on the inside. So good I could eat them as the meal itself. NOTE: Try to choose sprouts that are all about the same size. Smaller sprouts work best.

Provided by kolleen1021

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs fresh Brussels sprouts
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 cup slivered almonds
2 -3 teaspoons kosher salt (or to taste)
2 -3 teaspoons fresh black pepper (or to taste)

Steps:

  • Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
  • Heat oil and in a large flat-bottomed skillet over medium-high heat.
  • When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
  • Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
  • Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
  • After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
  • Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
  • Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY



Roasted Brussels Sprouts With Almonds and Honey image

I know not everybody likes Brussels sprouts but this is a really good recipe! I got it from Martha Stewart Living.

Provided by Lindas Kitchen

Categories     < 60 Mins

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 lbs Brussels sprouts, trimmed and halved
1/2 cup unsalted butter, melted
1 cup slivered almonds (4 Oz.)
coarse salt & freshly ground black pepper
3 tablespoons honey
3 tablespoons fresh lemon juice (about 1 lemon)

Steps:

  • Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
  • Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS



Roasted Brussels Sprouts with Cranberries & Almonds image

If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. -Claudia Lamascolo, Melbourne, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

3 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries
1/2 cup sliced almonds, toasted

Steps:

  • Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

Nutrition Facts : Calories 284 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 7g fiber), Protein 6g protein.

BRUSSELS SPROUTS WITH ALMONDS AND MANCHEGO



Brussels Sprouts with Almonds and Manchego image

This is my favorite veggie dish to make for any special occasion. It is quick and easy to prepare. The almonds and cheese add just the right light, complimentary flavors to the Brussels!

Provided by Laura Beck

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 8

Number Of Ingredients 7

2 pounds Brussels sprouts, cut in half
3 tablespoons olive oil
salt and ground black pepper to taste
⅓ cup sliced almonds
2 ounces Manchego cheese, shredded
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
  • Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
  • Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.

Nutrition Facts : Calories 153 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 3.3 g

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS



Shaved Brussels Sprouts with Bacon and Almonds image

Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds. This recipe has made Brussels sprouts lovers out of haters.

Provided by Boomdog02

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 6

4 pounds Brussels sprouts, trimmed and thinly sliced
6 slices bacon, chopped
⅓ cup sliced almonds
2 tablespoons minced garlic
2 tablespoons red wine vinegar
salt and pepper to taste

Steps:

  • Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
  • Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 22.2 g, Cholesterol 14.3 mg, Fat 12.1 g, Fiber 9.1 g, Protein 11.1 g, SaturatedFat 3.5 g, Sodium 232 mg, Sugar 5.1 g

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