Sautéed Shredded Brussels Sprouts With Smoked Ham And Toasted Pecans Recipes

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SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
  • Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

BRUSSELS SPROUTS WITH TOASTED PECANS



Brussels Sprouts with Toasted Pecans image

B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
  • Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
  • Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
  • Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

SAUTéED SHREDDED BRUSSELS SPROUTS WITH SMOKED HAM AND TOASTED PECANS



Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans image

Provided by Diane Morgan

Categories     Side     Sauté     Christmas     Thanksgiving     Quick & Easy     Low Cal     High Fiber     Dinner     Ham     Pecan     Brussels Sprout     Christmas Eve     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 8

2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted, chopped

Steps:

  • Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
  • Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

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