Roasted Brussel Sprouts With Pear And Pistachio Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO



Roasted Brussel Sprouts With Pear and Pistachio image

Another great find at Food52, stored here for easy retention. After preparing per directions, but without the lemon juice, I topped it with teriyaki sauce (mango-pineapple), and WOW! Was that good! Might even toss in a little crushed red pepper next time for a sweet and hot flavor.

Provided by giani23

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
6 grinds black pepper
1 bosc pear, halved lengthwise and cored
1/4 cup shelled pistachios, chopped coarsely
1/2 large lemon, juice of

Steps:

  • Preheat oven to 425°F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
  • 2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
  • 3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
  • 4. Add the pistachios -- you just want to heat them up and toast them slightly.
  • 5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

Nutrition Facts : Calories 200.8, Fat 14.2, SaturatedFat 1.9, Sodium 348.1, Carbohydrate 17.6, Fiber 5.1, Sugar 7.1, Protein 4.7

ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO



ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO image

Categories     Vegetable     Side     Roast     Thanksgiving     Fall

Yield 4 servings

Number Of Ingredients 7

• 2 lbs brussels sprouts, halved lengthwise
• 6 tablespoons olive oil
• 1 teaspoon salt
• 12 grinds black pepper
• 2 Bosc pears, halved lengthwise and cored
• 1/2 cup shelled pistachios, chopped coarsely
• Juice of 1 large lemon

Steps:

  • (This may require 2 large pans.) 1. Preheat oven to 425° F. Place the prepared brussels sprouts on baking sheets and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces. 2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pears -- they may not be caramelized at this point. 3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375° F. 4. Add the pistachios -- you just want to heat them up and toast them slightly. 5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS



Roasted Brussels Sprouts With Pancetta & Pearl Onions image

Like many others I am not a fan of brussel sprouts, never made them, never even think of them as a possibility for a dinner vegetable. But this recipe changed my thinking! The dish was brought to Thanksgiving dinner and there was nothing left! The recipe serves 12, but I'm sure it can be easily halved. This is most definitely best when served immediately, but it was just great reheated in the microwave for about a minute and a half.

Provided by Debloves2cook

Categories     Vegetable

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

8 ounces pancetta, diced
8 ounces white pearl onions, blanched, shocked and peeled
8 garlic cloves, sliced in half
4 lbs Brussels sprouts, trimmed
black pepper
kosher salt
olive oil

Steps:

  • Preheat oven to 400°F.
  • Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
  • While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
  • Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
  • Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

Nutrition Facts : Calories 65.5, Fat 0.8, SaturatedFat 0.2, Sodium 32.7, Carbohydrate 13.3, Fiber 4.2, Sugar 3.5, Protein 4.2

ROASTED BRUSSELS SPROUTS WITH PEARS



Roasted Brussels Sprouts with Pears image

This year I decided to create this roasted Brussels sprouts with pears recipe for Thanksgiving dinner. This easy dish uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds Brussels sprouts, halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large pear, cut into 1/2- inch thick slices
1/2 cup chopped walnuts
3/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes., Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes., In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine.

Nutrition Facts : Calories 220 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH PEARS



Roasted Brussels Sprouts with Pears image

A savory Brussels sprouts dish with a homey taste from bacon, a little sweetness from the pears, and some tang from the balsamic vinegar.

Provided by Cherrice

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 4

Number Of Ingredients 8

1 pound Brussels sprouts, cut in half
2 Anjou pears, cubed
3 tablespoons olive oil, divided
1 onion, diced
1 teaspoon garlic powder
salt to taste
1 slice bacon, cut into small pieces, or more to taste
¼ cup balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
  • Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
  • Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
  • While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 28.4 g, Cholesterol 2.5 mg, Fat 11.6 g, Fiber 7.4 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 125.3 mg, Sugar 14.2 g

ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CIPOLLINI ONIONS



Roasted Brussels Sprouts With Pistachios and Cipollini Onions image

Provided by Tara Parker-Pope

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 cups brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
1/2 cup raw pistachios
1/2 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoons olive oil
Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

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



Brussels Sprouts With Pistachios and Lime image

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

2 lb. small brussels sprouts, trimmed
3 Tbsp. vegetable oil
Kosher salt, freshly ground pepper
3 Tbsp. unsalted butter
3 Tbsp. raw pistachios
2 Tbsp. date molasses or honey
1 tsp. honey
Zest of ½ lime
2 Tbsp. fresh lime juice
½ tsp. crushed red pepper flakes
Lime wedges (for serving; optional)

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.

More about "roasted brussel sprouts with pear and pistachio recipes"

ROASTED BRUSSELS SPROUTS WITH PEARS & PISTACHIOS RECIPE ON FOOD52
2013-11-05 Directions. Preheat oven to 425°F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces. Roast the brussels sprouts and pear for about 20 minutes.
From food52.com
Reviews 101
Servings 2
Cuisine American
Category Side


RECIPE: ROASTED BRUSSELS SPROUTS WITH PEARS AND PISTACHIOS
2014-12-25 Roast in the oven at 200°C (400°F) for 15 min, then turn the brussels sprouts and the pear. During their time in the oven you can remove the shell of the pistachios and chop them coarsely. Roast the brussels sprout and the pear for another 15 min, while at the same time toast the pistachios in a separate pan (only need a few minutes on medium ...
From ingmar.app
Servings 4
Estimated Reading Time 2 mins
Category Side Dish
Total Time 45 mins


ROASTED BRUSSELS SPROUTS WITH PEAR AND WALNUTS - THE COOK'S COOK
2021-04-02 Cut brown ends off sprouts and peel outer discolored leaves. Slice them in half from bottom to top and place in a cast iron skillet along with the pear and walnuts. Drizzle with the oil then sprinkle with salt and pepper. Toss to coat. 3. Roast for 45 to 50 minutes, shaking pan or stirring with spoon at least once while roasting for even browning.
From thecookscook.com


CRISPY BRUSSELS SPROUTS WITH PISTACHIO SAGE RELISH
2018-12-03 Preheat oven to 400 degrees F on the convection bake setting. On a large baking sheet, drizzle brussels sprouts with 1 tablespoon avocado oil. Toss until combined. Roast until the brussels sprouts are brown and crispy on the outside and tender on the inside, about 25 minutes, shaking the pan periodically to ensure even browning.
From feedthemwisely.com


ROASTED BRUSSELS SPROUTS WITH PISTACHIOS - THERESCIPES.INFO
cup shelled pistachios, chopped coarsely 1 ⁄ 2 large lemon, juice of DIRECTIONS Preheat oven to 425°F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces. 2.
From therecipes.info


ROASTED BRUSSELS SPROUTS WITH RED PEAR AND GORGONZOLA
2012-11-20 Remove sprouts from oven and allow them to cool slightly. Meanwhile, assemble sliced pear and cheese. Once sprouts are cool enough to handle, add a slice of pear to the cut side top of the sprout, followed by a slice of Gorgonzola (or cheese of choice) and top with a cranberry. Hold the layers together with a toothpick and do a little happy dance!
From inspirededibles.ca


ROASTED BRUSSELS SPROUTS AND PEAR WITH THYME
Prep Ahead: Trim and slice the Brussels sprouts up to 24 hours before roasting. Reheating: This recipe is best straight out of the oven, but if needed, it can be reheated in a 350F oven for about 10-15 minutes. More Brussels Sprouts Recipes You’ll Love. Shaved Brussels Sprouts Citrus Quinoa Salad ; Roasted Brussles Sprouts from Floating Kitchen
From vanillaandbean.com


PISTACHIO PESTO ROASTED POTATOES AND BRUSSELS SPROUTS [VEGAN]
Toss together until the potatoes are all coated. Then add the potatoes to another lined baking sheeting into a single layer for best results. Place the …
From onegreenplanet.org


ROASTED BRUSSELS SPROUTS AND PEARS - RECIPE - FINECOOKING
Heat the oven to 450°F. On a large rimmed baking sheet, toss the pear and Brussels sprouts with the olive oil and a pinch each of salt and pepper. Roast until tender, about 25 minutes. In a small bowl, combine the apple cider vinegar, maple syrup, and Dijon mustard. Toss with the sprouts and pears. American.
From finecooking.com


BRUSSELS SPROUTS WITH PISTACHIOS RECIPE | BON APPéTIT
2019-10-15 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 …
From bonappetit.com


ROASTED BRUSSELS SPROUTS WITH PEARS & PISTACHIOS
After another 10 minutes, turn the brussel sprouts again, flip the pear. Reduce the heat to 375 F.Add the pistachios-heat up toast slightly for 5 minutes, remove baking sheet from oven, squeeze lemon juice over ingredients & serve on a platter or bowl.
From lucasgrouprealty.com


ROASTED PEAR AND CRANBERRY BRUSSELS SPROUTS - TWO PEAS & THEIR …
2016-12-21 Instructions. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with aluminum foil and set aside. In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches of salt and pepper. Place the mixture on the prepared baking sheet in an even layer.
From twopeasandtheirpod.com


ROASTED BRUSSELS SPROUTS WITH PEARS, WALNUTS AND BACON
2022-05-04 Spread the sprouts and pear mixture out on the prepared baking sheet and sprinkle lightly with kosher salt and a few grinds of pepper. Bake for about 30 to 40 minutes, or until the vegetables and pears are browned, turning about every 10 minutes. Meanwhile, toast the walnuts and cook the bacon. Place a dry skillet over medium heat.
From thespruceeats.com


ROASTED PEAR AND BRUSSELS SPROUTS - HONEST COOKING
2015-12-29 Preheat oven to 425F (218C). Line a sheet pan with parchment paper. Gently toss Brussels sprouts, pears, shallots, thyme, salt and pepper, and olive oil together on the sheet pan and spread evenly (if doubling the recipe, use two sheet pans). Roast on center rack for 20-25 minutes rotating the pan ½ way through roasting.
From honestcooking.com


ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CAPERS
2013-11-13 2 tablespoons capers. Preheat the oven to 425° F. In a bowl, combine the Brussels sprouts with 3 tablespoons of the oil and season with salt and pepper to taste . Spread the Brussels sprouts in a single layer on a large rimmed baking sheet (lined with parchment paper, if desired). Roast for 25 to 30 minutes, stirring once or twice, or until ...
From robinrobertson.com


ROASTED BRUSSELS SPROUTS WITH PEARS, BACON AND CRANBERRIES
Add the Brussels sprouts into the skillet along with a tablespoon of the bacon grease, salt and pepper. Toss until coated and then place the skillet into the preheated oven. Roast for 15-20 minutes, stirring once during the cooking. Remove the skillet from the oven and stir in the diced pears. Roast for another 4-5 minutes or until the pears ...
From reciperunner.com


ROASTED BRUSSELS SPROUTS WITH PEARS AND CRANBERRIES - I HEART …
2021-09-20 The brussels need to roast at a high heat in order to crisp up. That’s why I cook them at 450°F. Well-coated. You also want to make sure that they are well-coated with the glaze. This will help them to crisp up nicely. Cut in half. Finally, I …
From iheartnaptime.net


ROASTED BRUSSELS SPROUTS WITH PEARS & PISTACHIOS RECIPE ON FOOD52
Nov 17, 2018 - This roasted brussels sprouts with pears and pistachios side dish recipe is easy, very satisfying, and a great way to combine two autumn favorites in one dish.
From pinterest.com


ROASTED BRUSSELS SPROUTS WITH PEARS AND PISTACHIOS
2021-11-15 6 grinds black pepper. 1 Bosc pear, halved lengthwise and cored. 1/4 cup shelled pistachios, chopped coarsely. Juice of 1/2 large lemon. Preheat oven to 425°F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet ...
From thefancypantskitchen.com


PISTACHIO PESTO BRUSSELS SPROUTS - ROASTED BRUSSELS SPROUTS RECIPE
2019-11-12 If you halve each sprout, it makes for more surface area to sear and get extra crispy. To be sure you end up with extra crispy brussels sprouts, place them onto an already hot pan before baking. If you place the baking pan in the oven while the oven heats up, then place everything on the hot pan, the searing process with already starting, and ...
From tablefortwoblog.com


ROASTED BRUSSELS SPROUTS WITH GOLDEN RAISINS AND PISTACHIOS
2018-11-05 Ingredients. 16 ounces brussels sprouts, trimmed and halved ; 2 tablespoons extra-virgin olive oil ; 1/2 tsp. salt ; 1/2 tsp. black pepper ; 3 tablespoons golden raisins
From floatingkitchen.net


ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND POMEGRANATE
Preheat oven to 400ºF. Spray baking sheet with cooking spray. Spray brussels with cooking spray and toss with garlic powder and salt. Roast in oven until browned and crispy, tossing occasionally, about 20 minutes. Remove from oven and transfer to serving dish. Sprinkle with pistachios and pomegranate arils.
From rbitzer.com


ROASTED BRUSSELS SPROUTS WITH PEARS & PISTACHIOS RECIPE ON FOOD52
A few tricks make them especially delicious: starting with a rocket hot sheet pan so the bacon and sprouts cook at the same rate and get ultra crispy; and coating the cooked sprouts with balsamic-cranberry glaze.
From pinterest.com


ROASTED BRUSSELS SPROUTS WITH PEARS & PISTACHIOS RECIPE ON FOOD52
2013-11-05 In the last 5 minutes, add chopped pistachios to get them toasty. Finish the dish by showering your ingredients with lemon juice, roughly chopping the pear halves, and seasoning to taste. WHY WE LOVE IT: Brussels sprouts and pears make strange bedfellows, but we consider this unusual friendship to be a holiday miracle.
From 35.175.174.133


ROASTED BRUSSELS SPROUTS AND PEARS SALAD - SIDEWALK SHOES
2018-09-30 Instructions. Preheat oven to 425. Toss Brussels sprouts and pears with a drizzle of olive oil and salt and pepper. Spread in an even layer on a lightly greased baking sheet (or use parchment paper). Roast for 20-25 minutes or until golden brown. Remove from oven.
From sidewalkshoes.com


ROASTED GRAPES WITH BALSAMIC VINEGAR - THERESCIPES.INFO
Roasted Grapes with Balsamic and Thyme - Umami Girl best umamigirl.com. Sep 16, 2021Preheat oven to 400°F with a rack in the center. Wash and dry the grapes and pick them from their stems. Place grapes into a roasting pan that can accommodate them in a single layer, give or take. Pour in the olive oil and balsamic vinegar and sprinkle on the thyme, salt, and …
From therecipes.info


ROASTED BRUSSELS SPROUTS WITH PISTACHIO AND SHALLOT RECIPE BY …
2016-03-17 Directions. Preheat oven to 350 degrees F. Combine Brussels sprouts, shallots, and pistachios in a bowl and toss with spices, olive oil, and wine. Roast ingredients on sheet pan for 20 to 30 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.
From thedailymeal.com


ROASTED BRUSSELS SPROUTS WITH PEARS - MIZ HELEN'S COUNTRY COTTAGE
2015-01-06 Add the pear slices to the sprouts and gently toss the pears with the sprouts. Drizzle the remainder of the olive oil and the lime juice over the mix of sprouts and pears. Roast in a 425 degree oven for 10 minutes and turn the sprouts and pears. Return the mix to the oven and roast for 10 more minutes. Remove the baking sheet from the oven and ...
From mizhelenscountrycottage.com


BRUSSELS SPROUTS RECIPE WITH PEARS, BLUE CHEESE, AND WALNUTS
2018-03-23 Set aside. Heat oil in a large skillet over medium heat. Add brussels sprouts and season with salt and pepper to taste. Without stirring, cook covered for about 7 minutes. Uncover and add walnuts, pears, and lemon juice; stirring to reveal the caramelized brussels sprouts. Continue cooking for about 3 more minutes.
From thecookierookie.com


ROASTED BRUSSELS SPROUTS WITH BALSAMIC, PISTACHIOS, & CRANBERRIES
2018-11-15 In a large bowl, whisk together 3 tablespoons of the balsamic vinegar with all of the olive oil, crushed garlic, salt, and pepper. Add the Brussels sprouts to the bowl and gently stir to coat. Dump the Brussels sprouts onto the prepared sheet pan and spread them into a single layer. Cook for 10 minute, stir and flip over the Brussels sprouts ...
From fivehearthome.com


PESTO BRUSSELS SPROUTS - CONSCIOUSLY VEGAN
2021-09-22 Preheat the oven to 425F. Trim the bottom of each brussels sprout and peel away the first layer of leaves. Then slice the Brussels sprouts in half. In a large mixing bowl, add in the Brussels sprouts and 1 tablespoon olive oil. Gently mix together until all of the Brussel sprouts are coated with olive oil.
From consciously-vegan.com


ROASTED BRUSSELS SPROUTS WITH PISTACHIOS, DATES, AND LIME
2019-12-22 Heat the butter in a small skillet over medium heat. When it begins to foam, add the dates and pistachios. Cook for 3 - 4 minutes until the pistachios are browned and toasted and your whole kitchen smells like date butter!! With a spider or a slotted spoon, remove the dates and pistachios to drain on a paper towel.
From finefoodsblog.com


ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO RECIPE - FOOD.COM
Nov 24, 2020 - Another great find at Food52, stored here for easy retention. After preparing per directions, but without the lemon juice, I topped it with teriyaki
From pinterest.co.uk


ROASTED BRUSSELS SPROUTS WITH PISTACHIO & SHALLOT - GUIDING STARS
Preheat oven to 350ºF. Toss all ingredients together. Spread evenly on a baking sheet and roast, shaking halfway through, until brown and tender (30-35 minutes).
From guidingstars.com


ROASTED BRUSSELS SPROUTS WITH CRANBERRY PISTACHIO PESTO
2017-11-22 Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in only 2 TABLESPOONS of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste.
From steamykitchen.com


FARRO WITH PAN-ROASTED BRUSSELS SPROUTS - FOOD & STYLE
For the Brussels sprouts. Step 1: Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic, bay leaf and grains. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still al dente. Drain well, remove the garlic and bay leaf and reserve 1/4 cup of the cooking liquid.
From foodandstyle.com


ROASTED BRUSSELS SPROUTS WITH PISTACHIOS, DATES, AND LIME RECIPE
SHOW ALL IMAGES. Step 1. Preheat oven to 450 degrees F (230 degrees C). Step 2. Wash and drain Brussels Sprouts (10 cups) , trim off the bottom stems. Step 3. Place sprouts on a baking sheet and drizzle with the Olive Oil (2 Tbsp) and a pinch or two of Kosher Salt (to taste) .
From sidechef.com


ROASTED BRUSSEL SPROUTS WITH PINEAPPLE AND PECANS
2018-01-21 Preheat the oven to 200°C / 400°F / Gas Mark 6. Wash the brussel sprouts, peel off the outer leaves, trim off the bottom of the core, cut in half. Peel and core the pineapple, cut into 1.5 cm / 1/2 inch cubes. Toss the brussel sprouts and pineapple with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper to taste.
From everyday-delicious.com


AMAZING CRISP-ROASTED BRUSSELS SPROUTS, SHALLOTS, …
Pour 2 or 3 generous glugs of olive oil into the bottom of a roasting pan or baking dish. Toss in the chopped ingredients. Salt to taste. Stir to coat everything well with the oil.
From foodschmooze.org


Related Search