CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CIPOLLINI ONIONS
Provided by Tara Parker-Pope
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
- Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 254 milligrams, Sugar 4 grams
BRUSSELS SPROUTS WITH PISTACHIOS AND LIME
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Provided by Claire Saffitz
Categories Bon Appétit Side Thanksgiving Fall Brussels Sprout Pistachio Honey Lime Juice Date
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5-10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5-10 minutes longer (total cook time will be 35-45 minutes).
- Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.
- Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.
- Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.
- Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes, and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.
- Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.
SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS
Provided by Dan Barber
Categories Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Pistachio Fall Healthy Low Cholesterol Vegan Brussels Sprout Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
BRUSSEL SPROUTS WITH PISTACHIOS
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
A wonderful side dish! Recipe by Grace Parisi from The Thanksgiving Guide. Food & Wine Magazine, June 2007 edition.
Provided by Manami
Categories Onions
Time 31m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large deep skillet.
- Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes.
- Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes.
- Add the brussels sprouts to the onions.
- Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes.
- Season with salt and pepper.
- Transfer to a bowl, garnish with the pistachios and serve.
Nutrition Facts : Calories 161.9, Fat 8.3, SaturatedFat 3.5, Cholesterol 12.2, Sodium 39.7, Carbohydrate 20, Fiber 5.8, Sugar 7.3, Protein 6.2
LEMON-PEPPER BRUSSELS SPROUTS
Lemon-pepper seasoning and lemon juice turn Brussels sprouts into a delightful side! Katherine Stallwood - Richland, WA
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
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- Place a rack in lower third of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes longer. Reduce oven temperature to 350° and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer (total cook time will be 35–45 minutes).
- Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.
- Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.
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