Brusselssproutswithwalnuts Recipes

BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE

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.

BRUSSELS SPROUTS SAUTéED WITH WALNUTS

Steps:

• Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.
• Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.
• Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.
• Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.
• Transfer the brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired. If holding warm, wait until serving to drizzle on the walnut oil.

BRUSSELS SPROUTS WITH NUTS

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.

BRUSSELS SPROUTS WITH BACON AND WALNUTS

Steps:

• Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
• Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
• Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
• Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.

BRUSSELS SPROUTS WITH LEMON AND WALNUTS

Steps:

• Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
• Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS

Steps:

• Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
• Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

CRANBERRY-WALNUT BRUSSELS SPROUTS

Steps:

• In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned., Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.

BRUSSEL SPROUTS WITH WALNUTS

Steps:

• 1. Cook sprouts in boiling, salted water for about 5 minutes. Drain. In large saucepan or fry pan, melt 6 tablespoons of butter over medium-high heat. Add shallots and garlic and cook for 1 minute. Add sprouts in one layer and cook until golden brown, about 5 minutes. Remove from pan. Add remaining butter and, when melted, add walnuts. Cook, stirring, until golden and fragrant, about 2 minutes. Add lemon juice, salt, pepper and sprouts and stir well to coat and warm through. Transfer to serving bowl and sprinkle with parmesan.

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 WITH TOASTED WALNUTS

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.