Browned Brussels Sprouts With Orange And Walnuts Recipes

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MOM'S BRUSSELS SPROUTS



Mom's Brussels Sprouts image

A slightly sweet sauce with walnuts will even have children asking for more.

Provided by Paula Bellingar Gonzalez

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 25m

Yield 7

Number Of Ingredients 8

1 cup water
2 (10 ounce) packages frozen Brussels sprouts
¼ cup butter
8 ounces walnuts
3 tablespoons firmly packed brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
  • In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 16.6 g, Cholesterol 17.4 mg, Fat 28.1 g, Fiber 5.3 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 140.2 mg, Sugar 6.5 g

ORANGE GLAZED BRUSSELS SPROUTS



Orange Glazed Brussels Sprouts image

A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 15m

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/3 cup orange marmalade, preserves, jam or jelly; or to taste (see NOTE 2 below)
2 to 3 tablespoons apple cider vinegar
pinch red chile pepper flakes, optional and to taste

Steps:

  • Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
  • Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
  • Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
  • To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
  • Add the vinegar and stir to combine.
  • Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.

Nutrition Facts : Calories 141 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 298 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BRUSSELS SPROUTS WITH WALNUTS



Brussels Sprouts with Walnuts image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan
2 pounds Brussels sprouts, base and outer leaves trimmed, and halved
8 tablespoons unsalted butter
1/4 cup thinly sliced shallots

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.

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