Brusselssproutswithpecansandsweetpotatoes Recipes

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
• Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
• Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
• Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
• Toss the roasted Brussels sprouts with caramelized pecans before serving.

BRUSSELS SPROUTS WITH TOASTED PECANS

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

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.

ROASTED BRUSSELS SPROUTS AND SWEET POTATOES RECIPE

Steps:

• Preheat: Preheat the oven to 400 degrees (200 C).
• Prep vegetables: Wash brussels sprouts and sweet potatoes. Cut stems from brussels sprouts and cut into halves or quarters. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
• Roast vegetables: Arrange the sweet potatoes and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
• Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

SLOW COOKER BRUSSELS SPROUTS WITH CRANBERRIES, PECANS, AND BUTTERNUT SQUASH

Steps:

• Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
• Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
• Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
• Add fresh cranberries and cook for 5 additional minutes
• Sprinkle with pecans and serve
• Sheet pan method:
• Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside
• Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
• Spread over the sheet pans evenly
• Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
• Add the cranberries, and return to the oven for 5 additional minutes
• Sprinkle with pecans and serve

BRUSSELS SPROUTS WITH PECANS AND HONEY

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.

BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL

Steps:

• Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
• Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.

MASHED POTATOES 'N' BRUSSELS SPROUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.

BRUSSELS SPROUTS 'N POTATOES

Steps:

• For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
• Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
• Add Brussels sprouts and stock; cover and cook for about 8 minutes.
• Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
• Season with salt and pepper.
• Remove bay leaf.
• Garnish with chopped parsley and serve.
• For vegetarian, use the water not the chicken stock.