Medley Of Brussels Sprouts Turnips And Beets With Hazelnuts Recipes

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SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS



Sauteed Brussels Sprouts with Hazelnuts image

"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."

Provided by Kelsey Nixon

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup blanched hazelnuts
1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 clove garlic, minced
2 tablespoons pure maple syrup
Kosher salt and cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
  • Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
  • In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.

MEDLEY OF BRUSSELS SPROUTS, TURNIPS AND BEETS WITH HAZELNUTS



Medley of Brussels Sprouts, Turnips and Beets with Hazelnuts image

Provided by Jeanne Thiel Kelley

Categories     Nut     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Beet     Turnip     Fall     Hazelnut     Brussels Sprout     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 8

4 medium-size golden beets, tops trimmed
1 1/2 pounds brussels sprouts, halved lengthwise
1 1/4 pounds turnips, peeled, each cut into 8 wedges
6 tablespoons (3/4 stick) unsalted butter
1/3 cup minced shallots
1/3 cup finely chopped hazelnuts
3 tablespoons chopped fresh thyme
3 large garlic cloves, minced

Steps:

  • Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.
  • Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)
  • Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.

BRUSSELS SPROUTS MEDLEY



Brussels Sprouts Medley image

I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.

Provided by breezermom

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh Brussels sprouts
3 cups water
2 chicken bouillon cubes
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery, sliced
1/3 cup butter or 1/3 cup margarine
3/4 cup cashews, dry roasted
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
  • Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
  • Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.

MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS



Maple-Roasted Brussels Sprouts With Toasted Hazelnuts image

In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

Steps:

  • Preheat the oven to 375 degrees.
  • To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
  • In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
  • After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
  • Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
  • Toss the roasted brussels sprouts with the hazelnuts and devour!

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams

ROASTED BRUSSELS SPROUTS WITH HAZELNUTS



Roasted Brussels Sprouts with Hazelnuts image

What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3 tablespoons butter
1/2 to 1 teaspoon pepper
1/2 teaspoon salt
1-1/2 pounds fresh Brussels sprouts, trimmed and quartered
1/3 cup chopped hazelnuts

Steps:

  • Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.

Nutrition Facts :

BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER



Brussels sprouts with hazelnut & orange butter image

Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 5

85g butter , softened
finely grated zest of 1 small orange
50g chopped toasted hazelnuts (you can buy these in a packet)
1 ¼kg Brussels sprouts , trimmed and halved
340g packet frozen petits pois

Steps:

  • Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
  • Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
  • Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.

Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium

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