Orecchiette With Brussels Sprouts Gorgonzola And Brown Butter Pecans Recipes

BRUSSELS SPROUTS WITH TOASTED PECANS

Brussels Sprouts with Toasted Pecans image

B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper

Steps:

In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

ORECCHIETTE WITH BRUSSELS SPROUTS AND BRATWURST

Orecchiette With Brussels Sprouts and Bratwurst image

This zesty pasta is a playful riff on choucroute garnie, the classic Alsatian dish. The usual suspects (pork and cabbage) show up in the form of bratwurst, brussels sprouts and sauerkraut. Instead of potatoes, pasta joins the party and everything comes together in a tangy sauce of Parmesan, sour cream and fresh dill. Buy sauerkraut that looks fresh and crunchy for best flavor and texture. For a more kid-friendly meal, swap in shell pasta. If you happen to find yourself with leftovers, they make a tasty cold pasta salad.

Provided by Kay Chun

Categories dinner, easy, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
12 ounces fully cooked bratwurst (about 4 links), sliced 1/2-inch thick (see tip)
1 cup thinly sliced onion
12 ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
8 ounces drained sauerkraut, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, thinly sliced
Salt and pepper
1 pound orecchiette
1/2 cup grated Parmesan (2 ounces), more for serving
1/2 cup sour cream (4 ounces)
2 tablespoons chopped fresh dill, parsley or chives

Steps:

Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.

Nutrition Facts : @context http, Calories 930, UnsaturatedFat 20 grams, Carbohydrate 103 grams, Fat 42 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 1311 milligrams, Sugar 8 grams, TransFat 0 grams

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