Brusselssproutswithcandiedwalnutsandgreenapple Recipes

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BRUSSELS SPROUTS SAUTéED WITH WALNUTS



Brussels Sprouts Sautéed With Walnuts image

Bring out the nutty side of brussels sprouts by mixing them with walnuts for a simple fall side dish in this quick recipe.

Provided by Molly Watson

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 5

1 pound ​ Brussels sprouts
1/3 cup walnuts (chopped)
1 tablespoon butter (or oil)
1/2 teaspoon salt (fine sea salt preferred)
Optional: walnut oil* for drizzling

Steps:

  • Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.
  • Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.
  • Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.
  • Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.
  • Transfer the brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired. If holding warm, wait until serving to drizzle on the walnut oil.

Nutrition Facts : Calories 136 kcal, Carbohydrate 10 g, Cholesterol 8 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 317 mg, Fat 10 g, ServingSize Makes 4 servings, UnsaturatedFat 7 g

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS



Fried Brussels Sprouts with Walnuts and Capers image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 19m

Yield 6 servings

Number Of Ingredients 13

Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Steps:

  • Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
  • While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
  • Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

BRUSSELS SPROUTS WITH NUTS



Brussels Sprouts with Nuts image

This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.

Provided by Ursel

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ (12 ounce) packages Brussels sprouts
1 cup water
1 tablespoon butter
1 teaspoon vegetable bouillon
1 teaspoon white sugar
1 pinch ground nutmeg
salt
1 tablespoon ground walnuts, or more to taste

Steps:

  • Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g

BRUSSELS SPROUTS AND APPLES



Brussels Sprouts and Apples image

Don't shy away from trying this deliciously different dish featuring brussels sprouts and apples. Even folks who aren't fond of brussels sprouts won't be able to resist it!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 9

1 pound fresh brussels sprouts, trimmed and halved
2 medium tart apples, cut into 1-inch chunks
1 small red onion, cut into wedges
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

  • Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

Nutrition Facts :

SAUTEED BRUSSELS SPROUTS WITH WALNUTS



Sauteed Brussels Sprouts With Walnuts image

A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats.

Provided by januarybride

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb Brussels sprout
2 teaspoons walnut oil
1 garlic clove, minced
4 tablespoons vegetable broth
1/8 teaspoon salt
1/8 teaspoon grated nutmeg
pepper
1/4 cup chopped walnuts (best if toasted)
1/4 cup grated parmigiano-reggiano cheese

Steps:

  • Trim off stem ends and thinly slice sprouts crosswise.
  • Heat oil in a large nonstick skillet or saute pan over medium heat.
  • Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes.
  • Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
  • Stir in walnuts and transfer to a serving dish and top with cheese.

BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)



Brussels Sprouts #1 (Roasted With Walnuts) image

Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.

Provided by Netgirls Healthy Co

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb small to medium Brussels sprout
1 1/2 tablespoons olive oil
1 teaspoon balsamic vinegar (or more)
1/4 teaspoon black pepper
1/2 cup chopped walnuts (or a bit less)

Steps:

  • Preheat oven to 375 degrees.
  • Bring a medium pot of water to a boil.
  • Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
  • Add Brussels sprouts to the pot and cook for 5 minutes.
  • Drain well.
  • Return to pot.
  • Stir in oil, vinegar, and pepper.
  • Spray a shallow roasting pan with olive oil spray.
  • Spread sprouts in pan.
  • Bake for 10 minutes.
  • Stir.
  • Bake for another 10 minutes.
  • Remove from oven and add walnuts.
  • Bake for an additional 5 minutes.

Nutrition Facts : Calories 363.2, Fat 30.3, SaturatedFat 3.4, Sodium 48.6, Carbohydrate 20.3, Fiber 7.9, Sugar 4.7, Protein 10.3

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS



Browned Brussels Sprouts with Orange and Walnuts image

I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 6

1 tablespoon walnut oil
2 pounds Brussels sprouts, trimmed and cut in half
1 orange, zested and juiced
¼ cup chopped walnuts
salt to taste
freshly ground black pepper to taste

Steps:

  • Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
  • Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g

BRUSSELS SPROUTS WITH TOASTED WALNUTS



Brussels Sprouts with Toasted Walnuts image

To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/4 pounds brussels sprouts, trimmed, leaves separated, cores discarded
1/4 cup walnuts, toasted and coarsely chopped
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

BRUSSELS SPROUTS WITH LEMON AND WALNUTS



Brussels Sprouts with Lemon and Walnuts image

Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside our Classic Brined and Roasted Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds Brussels sprouts, stem ends trimmed and scored with an X
3 tablespoons unsalted butter
1 clove garlic, minced
Kosher salt and freshly ground pepper
2 teaspoons freshly squeezed lemon juice
1/2 cup walnuts, toasted, coarsely chopped

Steps:

  • Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
  • Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE



Brussels Sprouts With Walnuts and Pomegranate image

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.

Provided by Colu Henry

Categories     vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and black pepper
1/4 cup roughly chopped walnuts
2 tablespoons pomegranate seeds, plus more to taste
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
  • Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
  • When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams

BRUSSELS SPROUTS WITH WALNUTS



Brussels Sprouts With Walnuts image

Provided by Trish Hall

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 cups brussels sprouts
1/4 cup walnuts, coarsely chopped
1 tablespoon olive oil or walnut oil
Salt and freshly ground pepper to taste

Steps:

  • Bring water in a pot to boil.
  • Slice sprouts thin. Blanch for one minute in boiling water; then, drain and set aside.
  • Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute. Season with salt and pepper.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram

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