Shredded Brussels Sprouts With Pecans And Mustard Seeds Recipes

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SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS



Shredded Brussels Sprouts with Pecans and Mustard Seeds image

When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 7

1/3 cup pecans, coarsely chopped
2 containers (10 ounces each) Brussels sprouts, ends trimmed
1/2 tablespoon butter
2 teaspoons olive oil
1 tablespoon yellow mustard seeds
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
  • Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Nutrition Facts : Calories 169 g, Fat 12 g, Fiber 6 g, Protein 6 g

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.

SHREDDED BRUSSELS SPROUTS



Shredded Brussels Sprouts image

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!

Provided by MOMZRIGHT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 7

½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
½ teaspoon seasoning salt
pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
  • In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g

SHREDDED BRUSSELS SPROUTS & PECANS SALAD



Shredded Brussels Sprouts & Pecans Salad image

Make and share this Shredded Brussels Sprouts & Pecans Salad recipe from Food.com.

Provided by Ariella

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup pecans, coarsely chopped
2 (10 ounce) containers Brussels sprouts, ends trimmed
1/2 tablespoon butter or 1/2 tablespoon margarine
2 teaspoons olive oil
1 tablespoon yellow mustard seeds
1 -2 tablespoon fresh lemon juice
coarse salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
  • Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Nutrition Facts : Calories 160.4, Fat 11.7, SaturatedFat 2, Cholesterol 3.8, Sodium 40.2, Carbohydrate 12.6, Fiber 5, Sugar 3.1, Protein 5.2

BRUSSELS SPROUTS WITH MUSTARD SEEDS



Brussels Sprouts With Mustard Seeds image

Love me some sproutage! ('Cept I haven't tried this yet. Just storing it here until I work through the 5-foot-high stack of printed recipes on my kitchen counter.) Many thanks to reviewer Chef #486725 for pointing out the missing oil in the ingredients which I've since added.

Provided by Sandi From CA

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 tablespoon vegetable oil
1 lb Brussels sprout (450 g)
2 teaspoons mustard seeds
dried red chili, to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
black pepper
salt
1/4 cup water

Steps:

  • Heat the vegetable oil in a thick bottomed pan.
  • Add mustard seeds and fry for 2-3 minutes.
  • Add red chilies, ground coriander and ground cumin
  • Add the Brussels sprouts and water.
  • Cover the pan and let simmer for 15 minutes.
  • Fry for 10-15 minutes or until golden brown.
  • Add salt to taste and serve hot with roti.

Nutrition Facts : Calories 129.6, Fat 5.6, SaturatedFat 0.7, Sodium 49.6, Carbohydrate 17.6, Fiber 6.5, Sugar 4.2, Protein 6.7

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS



Brussels Sprouts with Shallots and Mustard Seeds image

Categories     Vegetable     Side     Sauté     Winter     Brussels Sprout     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 teaspoons mustard seeds
2 1/2 pounds small brussels sprouts, trimmed
1/4 cup (1/2 stick) butter
6 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

Steps:

  • Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
  • Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

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