Brussels Sprouts With Marjoram And Pine Nuts Recipes
BRUSSELS SPROUTS WITH NUTS
This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.
Provided by Ursel
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g
ROASTED BRUSSELS SPROUTS WITH PINE NUTS
When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.
Provided by Feej3940
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
- Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
- Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.
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BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS RECIPE
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- Heat 1 Tbsp. butter in heavy large skillet over medium heat. Add in nuts and stir till golden brown, about 3 min. Transfer nuts to small bowl. Heat 1 Tbsp. butter in same skillet over medium heat. Add in sprouts; stir 1 minute. Add in broth; cover and simmer till sprouts are almost tender, about 7 min. Uncover and simmer till broth evaporates, about 5 min.
- Using wooden spoon, push sprouts to sides of skillet. Heat 1 Tbsp. butter in center of same skillet. Add in shallots; saute/fry till tender, about 2 min. Stir in marjoram, then cream. Simmer till sprouts are coated with cream, stirring frequently, about 4 min. Season with salt and pepper. (Can be made 4 hrs ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer brussels sprouts to serving platter. Fold in half of pine nuts. Sprinkle with remaining pine nuts.
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