Campanelle With Walnuts Sage Brown Butter And Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH WALNUTS

Brussels Sprouts with Walnuts image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 9

Ingredients

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.

BRUSSELS SPROUTS WITH BROWN BUTTER AND SAGE

Brussels Sprouts With Brown Butter and Sage image

Make and share this Brussels Sprouts With Brown Butter and Sage recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs fresh Brussels sprouts, trimmed and halved (40 to 50 sprouts)
3 tablespoons butter
1/4 cup coarsely chopped sage leaf (6 to 8 leaves)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it.
Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper.
Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm.

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