Charred Orange Pomegranate And Pistachio Brussels Sprouts Recipe By Tasty

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SHAVED BRUSSELS SPROUTS WITH POMEGRANATE ORANGE VINAIGRETTE AND PECANS



Shaved Brussels Sprouts with Pomegranate Orange Vinaigrette and Pecans image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 navel oranges
3 tablespoons aged sherry vinegar
2 teaspoons pomegranate molasses
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
1/4 cup pomegranate seeds
1/2 cup toasted pecans, chopped

Steps:

  • Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl.
  • Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified.
  • Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans.

CHARRED ORANGE, POMEGRANATE AND PISTACHIO BRUSSELS SPROUTS RECIPE



Charred Orange, Pomegranate And Pistachio Brussels Sprouts Recipe image

The fresh and zesty aromas of pomegranate and orange is a great way to liven up these humble Brussels sprouts. Pistachios add a great crunch.

Provided by Audrey Hopkins

Categories     Sauteed

Time 30m

Yield 4

Number Of Ingredients 10

5 cups (500 g), halved brussels sprouts
2 cups (150 g) pomegranate seeds
4 tbsp unsalted butter
¼ cup (60 ml) olive oil
2 tbsp honey
2 tsp maple syrup
4 slices oranges
1 tsp sea salt
½ orange zest
½ orange freshly squeezed orange juice

Steps:

  • Add ⅛ cup (30 ml) of the oil to a large frying pan and then add your orange slices, cook on each side until slightly charred and then set aside
  • To the same pan add the butter and another 30ml of oil followed by the Brussel sprouts, sauté the sprouts for 10 minutes stirring often
  • Add the honey, maple syrup, orange zest, orange juice, pomegranate and pistachios and mix together well
  • Add a lid to the pan and simmer for a further 10 minutes until the sprouts are soft to the bite
  • Enjoy!

Nutrition Facts : Carbohydrate 53.55g, Cholesterol 30.53mg, Fat 26.55g, Fiber 10.87g, Protein 6.63g, SaturatedFat 9.35g, ServingSize 4.00, Sodium 503.22mg, Sugar 0.00, UnsaturatedFat 12.98g

BRUSSELS SPROUTS RECIPE BY TASTY



Brussels Sprouts Recipe by Tasty image

Here's what you need: balsamic vinegar, honey, roasted brussel sprout

Provided by Pierce Abernathy

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 tablespoon balsamic vinegar
1 teaspoon honey
1 lb roasted brussel sprout

Steps:

  • In a small bowl, combine the balsamic vinegar and the honey and stir until honey is dissolved.
  • Mix the honey vinegar mixture to the roasted brussels sprouts and coat evenly.
  • Enjoy!

Nutrition Facts : Calories 50 calories, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams

CHARRED SHREDDED BRUSSELS SPROUTS



Charred Shredded Brussels Sprouts image

These charred sprouts are so easy and tasty with a nutty flavor. Enhanced even more with the addition of pine nuts. Roasted with paper thin garlic and then topped with Parmesan. Can be made 2 hours ahead then warmed just before serving. Best tasting sprouts should be picked bright and tight heads.

Provided by Rita1652

Categories     Greens

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs Brussels sprouts, trimmed and sliced into thin slices
6 garlic cloves, sliced very thin
1/2 cup extra-virgin olive oil
kosher salt
fresh ground pepper
1/4 teaspoon nutmeg
1/2 cup pine nuts
1/2 cup freshly grated parmesan cheese
fresh parsley (to garnish)

Steps:

  • Preheat the oven to 425°.
  • On 2 large rimmed baking sheets, toss the brussels sprouts and garlic with the olive oil, season with salt, pepper and nutmeg and spread in an even layer.
  • Roast in the oven for 20-30 minutes, until the brussels sprouts are tender and browned in spots; rotate the pans and stir the brussels sprouts halfway through roasting.
  • Sprinkle with the pine nuts and Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted.
  • Transfer the brussels sprouts to a serving bowl sprinkle with parsley and serve.

Nutrition Facts : Calories 268.1, Fat 21.9, SaturatedFat 3.5, Cholesterol 5.5, Sodium 132.2, Carbohydrate 14.2, Fiber 4.8, Sugar 3.4, Protein 8.1

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