Sauteed Brussels Sprouts With Pinion Nuts Recipes

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BRUSSELS SPROUTS WITH NUTS



Brussels Sprouts with Nuts image

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

1 ½ (12 ounce) packages Brussels sprouts
1 cup water
1 tablespoon butter
1 teaspoon vegetable bouillon
1 teaspoon white sugar
1 pinch ground nutmeg
salt
1 tablespoon ground walnuts, or more to taste

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

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
Chopped fresh herbs like parsley (cilantro or mint (optional))
A handful of Parmesan (feta, or goat cheese (optional))

Steps:

  • Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
  • Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
  • Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g

SAUTEED BRUSSELS SPROUTS WITH HAZELNUTS



Sauteed Brussels Sprouts with Hazelnuts image

"Maple syrup gives the Brussels sprouts an irresistible hint of sweetness."

Provided by Kelsey Nixon

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup blanched hazelnuts
1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 clove garlic, minced
2 tablespoons pure maple syrup
Kosher salt and cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.
  • Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.
  • In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.

SAUTEED BRUSSELS SPROUTS



Sauteed Brussels Sprouts image

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 4

1/4 cup extra-virgin olive oil
2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Nutrition Facts : Calories 113 g, Fat 7 g, Fiber 4 g, Protein 4 g

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS



Sauteed Brussels Sprouts with Bacon and Onions image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 6

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
  • Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
  • Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g

SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS



Sauteed Brussels Sprouts with Lemon and Pistachios image

Provided by Dan Barber

Categories     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Pistachio     Fall     Healthy     Low Cholesterol     Vegan     Brussels Sprout     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.

Provided by Alison Roman

Categories     dinner, easy, quick, weekday, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound brussels sprouts, trimmed and halved
3 to 4 tablespoons fat (olive oil, schmaltz, duck fat or the fat rendered from 8 ounces of bacon, sausage or chorizo)
A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles
Lemon juice, vinegar, pickled onions or shallots
Salt and pepper to taste
Chopped fresh herbs like parsley, cilantro or mint (optional)

Steps:

  • If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
  • Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
  • Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
  • Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

ROASTED BRUSSELS SPROUTS WITH PINE NUTS



Roasted Brussels Sprouts With Pine Nuts image

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

2 lbs Brussels sprouts
1 teaspoon dried thyme
2 teaspoons dried oregano
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar

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.

BRUSSELS SPROUTS WITH PINE NUTS



Brussels Sprouts with Pine Nuts image

Make and share this Brussels Sprouts with Pine Nuts recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1/2 cup pine nuts
1 1/2 lbs fresh Brussels sprouts, halved
1 cup canned ready-to-serve chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram or 1 1/2 teaspoons dried marjoram
1/3 cup whipping cream
salt and pepper

Steps:

  • In a large skillet, melt 1 tablespoon butter.
  • Add nuts and stir for 3 minutes or until golden brown.
  • Place nuts in a bowl and set aside.
  • Melt 1 tablespoon butter in same skillet.
  • Add brussels sprouts; stir 1 minutes.
  • Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
  • Uncover and simmer until broth evaporates.
  • Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
  • Melt 1 tablespoon butter in the center of the skillet.
  • Add shallots; cook stirring frequently until tender.
  • Stir in marjoram and cream.
  • Simmer until sprouts are coated with cream, stirring frequently.
  • Season with salt and pepper.
  • Add half of pine nuts and mix well.
  • Transfer Brussels sprouts to serving dish.
  • Sprinkle with remaining pine nuts.

SAUTéED BRUSSELS SPROUTS WITH SAUSAGE AND PICKLED RED ONION



Sautéed Brussels Sprouts With Sausage and Pickled Red Onion image

There's a special place at the dinner table for anything cooked in bacon or sausage fat, but brussels sprouts pair especially well with that kind of smoky, fatty flavor. Caramelized in sausage drippings, the sprouts stay lighter than expected thanks to some quickly pickled red onion and lots of fresh parsley.

Provided by Alison Roman

Categories     weeknight, vegetables

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 small red onion, peeled and cut into 1/8-inch slices
1 tablespoon red wine vinegar
Kosher salt and black pepper
3 tablespoons olive oil
1 pound Italian sausage (hot or sweet), casings removed
1 1/2 pounds brussels sprouts, trimmed and halved
1 cup flat-leaf Italian parsley, tender leaves and stems (about 1/2 bunch), roughly chopped

Steps:

  • Toss onion in vinegar and season with salt and pepper. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a large skillet (at least 12-inches) over medium-high heat. Add sausage, using a wooden spoon or spatula to break it up into smaller pieces. Cook, stirring occasionally, until sausage is cooked through, browned and crispy, 8 to 10 minutes. Using a slotted spoon, remove sausage from skillet, leaving any fat behind. Set aside.
  • Add remaining 2 tablespoons olive oil to the skillet along with brussels sprouts. Season with salt and pepper and shake skillet so that most of the sprouts land cut-side down, turning some over with a fork, if necessary. Cook, without stirring, until brussels sprouts are well browned on one side, 5 to 8 minutes. Shake skillet to continue to brown sprouts all over, another 5 to 8 minutes. Add sausage back into skillet and stir to combine.
  • Remove from heat and add onions and any vinegar left over, tossing to coat. Season with salt and pepper, add parsley and serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 3 grams

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