Nutty Brussels Sprouts Recipes
NUTTY BRUSSELS SPROUTS
Even my son will eat brussels sprouts when I make this side dish. I use pecans, but this English recipe is traditionally made with chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Trim brussels sprouts and cut an x in the core of each. In a large saucepan, bring 1 in. water, salt and brussels sprouts to a boil. Reduce heat. Cover and cook for 8-10 minutes or until crisp-tender; drain. Sprinkle with pepper., Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add pecans; cook for 1-2 minutes or until lightly browned. Add brussels sprouts; toss to coat.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
BRUSSELS SPROUTS WITH NUTS
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
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
NUTTY BRUSSELS SPROUTS
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
- In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
- Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.
NUTTY WARM BRUSSELS SPROUTS SALAD
Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large nonstick skillet over medium heat.
- Add garlic; cook 1 minute or just until golden, stirring constantly.
- Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
- Transfer crumb mixture to a cup.
- Heat oil over medium heat.
- Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
- Remove from heat, season with salt and pepper, stir in cracker crumbs.
- Top with walnuts or recipe#463068 and cheese.
- Serve warm.
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