BRUSSEL SPROUTS WITH PISTACHIOS
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.
ROASTED BRUSSEL SPROUTS WITH PEAR AND PISTACHIO
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
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 BRUSSELS SPROUTS WITH PEARS
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
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 PEARS
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
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
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS
Provided by Dan Barber
Categories Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Pistachio Fall Healthy Low Cholesterol Vegan Brussels Sprout Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CIPOLLINI ONIONS
Provided by Tara Parker-Pope
Time 30m
Yield 4 servings
Number Of Ingredients 8
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
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