Honeywalnutbrusselssprouts Recipes

ROASTED BRUSSELS SPROUTS WITH HONEY

Steps:

• Preheat the oven to 425°F. Trim the stem ends of the sprouts, then cut each sprout in half on the vertical axis.
• Toss the cut sprouts with the oil. Add the spices and toss again until fully coated. Line a baking sheet with parchment paper and place the sprouts cut side down at least 1/2 inch apart.
• Bake for 15 to 20 minutes, or until the cut sides of the sprouts are nicely browned and any loose leaves have become brown and crisp. Carefully toss the hot sprouts with the honey, then serve.

WALNUT BRUSSELS SPROUTS

Steps:

• Steam Brussels sprouts until almost tender, about 8 minutes. Set them aside.
• Meanwhile, in a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, about 1-2 minutes. Remove from skillet and set aside.
• In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, about 8 minutes.
• Transfer to serving bowl; toss with reserved walnuts.

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.