Brown Butter Maple Brussels Sprouts With Pecans Recipes

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.

Steps:

• 1. Pre-heat oven to 375.
• 2. Place pecans on a baking sheet and cook until they become fragrant ~3 minutes. Remove from oven and, once cooled, chop small.
• 3. Meanwhile, trim the wooded end of the sprouts and slice in half. Toss with olive oil and season with salt and pepper.
• 4. Place sprouts, cut side down, on a baking sheet. Roast for 15 - 20 minutes until browned.
• 5. When the sprouts have 5 minutes left to cook, heat a skillet to medium heat. Place butter in skillet and whisk as it begins to melt. Continue to whisk. Butter should froth up. Once it does, let it set. You should begin to notice that it is taking on a golden brown color and begins to smell very nutty. Be very careful not to burn. Once it is aromatic, remove from heat.
• 6. Stir in maple syrup and pecans. Season lightly with salt and pepper.
• 7. Toss cooked sprouts in sauce. Serve with a slotted spoon to ensure the extra sauce stays behind. Or don't. I'll love you either way.

Steps:

• Preheat oven to 400°. Place pecans in a 10-in. cast-iron or other ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside., In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey., Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Steps:

• Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
• Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
• Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
• Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
• While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
• Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.