BRUSSELS SPROUTS WITH TOASTED WALNUTS
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
ROASTED BRUSSELS SPROUTS AND GRAPES WITH WALNUTS
The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
- Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.
Nutrition Facts : Calories 169 g, Fat 8 g, Fiber 4 g, Protein 4 g, Sodium 46 g
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.
Provided by Netgirls Healthy Co
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Bring a medium pot of water to a boil.
- Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
- Add Brussels sprouts to the pot and cook for 5 minutes.
- Drain well.
- Return to pot.
- Stir in oil, vinegar, and pepper.
- Spray a shallow roasting pan with olive oil spray.
- Spread sprouts in pan.
- Bake for 10 minutes.
- Stir.
- Bake for another 10 minutes.
- Remove from oven and add walnuts.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 363.2, Fat 30.3, SaturatedFat 3.4, Sodium 48.6, Carbohydrate 20.3, Fiber 7.9, Sugar 4.7, Protein 10.3
HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH
Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.
Provided by Alison Roman
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees.
- In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
- While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
- Top roasted brussels sprouts with lemon relish before serving.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 9 grams
BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams
ROASTED BRUSSEL SPROUTS WITH WALNUTS & DATES RECIPE - (3.5/5)
Provided by jennifer_1
Number Of Ingredients 10
Steps:
- 1.Preheat oven to 400°F (200°C). Mix sprouts, olive oil, salt and pepper together in a 9 x 13 in. (3 L) baking dish. Spread into a single layer and roast for 20 min., gently mixing now and then to promote even cooking. 2.Add walnuts and return pan to oven for 3 to 4 min. Transfer sprouts to serving bowl; mix in dates, honey, vinegar, onions, thyme and lemon zest and serve.
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