BRUSSELS SPROUTS WITH TOASTED PECANS
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
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.
BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Baby Brussels sprouts are said to be much milder than regular sprouts and many people who don't like Brussels sprouts will find these to be very tasty. This recipe is especially yummy. From: www.epicurious.com Photo By: Romulo Yanes
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. On a shallow baking pan, spread the pecan pieces in a single layer and bake in a preheated 350-degree oven (middle rack) about 10 minutes. Add 1/2 Tbsp butter and 1/4 tsp. salt to nuts and toss until butter is melted and nuts are coated.
- 2. While the nuts are baking, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, about 5 to 6 minutes. Transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
- 3. Melt the remaining 2-1/2 Tbsp. butter in a 12-inch heavy skillet over medium heat, add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high, then add sprouts and saute, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 tsp. salt, then stir in pecans and serve.
- 4. NOTES: Pecans can be toasted and buttered a day ahead and kept at room temperature, covered. Brussels sprouts can be boiled a day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture. If you can't find baby Brussels sprouts, you can use 2 lbs. regular Brussels sprouts, quartered.
BRUSSELS SPROUTS WITH PECANS AND HONEY
I know what you're thinking-but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. -Deborah Latimer, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.
Nutrition Facts : Calories 253 calories, Fat 18g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 121mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 4g protein.
BABY BRUSSELS SPROUTS WITH WILD RICE AND PECANS
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.
- Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.
- Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.
- Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.
- In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.
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