BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. "I started playing around with peanut butter - it's rich and salty like bacon - and it just clicked," Mr. Little said.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
- Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
- Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
- When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
- Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
- Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
SALT-AND-VINEGAR BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.
BRUSSELS SPROUTS VINAIGRETTE
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
- In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
- Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.
BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE
Make and share this Brussels Sprouts With Balsamic Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the Brussels sprouts for 8 - 10 minutes.
- Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
- Drizzle the dressing over top and toss gently.
- Note: I usually start with 1 T of oil and work from there. It is just a preference.
BRUSSELS SPROUTS VINAIGRETTE
Another great way to eat the humble "baby cabbages"! I found this on a Walmart card in the grocery section.
Provided by Sharon123
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut an X into the bottom of all the Brussels sprouts.
- Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender, but still firm, about 5-8 minutes.
- For the vinaigrette:.
- In a small bowl whisk vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside.
- Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette.
- Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).
Nutrition Facts : Calories 167.6, Fat 13.9, SaturatedFat 1.3, Sodium 32.9, Carbohydrate 10.9, Fiber 1.8, Sugar 7, Protein 1.6
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Thanksgiving Vegetarian Walnut Fall Winter Brussels Sprout Christmas Eve Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.
- Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.
- Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.
BRUSSELS SPROUT TACOS WITH SPICY PEANUT BUTTER RECIPE
Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.
Provided by Daniela Soto-Innes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
- Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
- Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
- To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
- Vinaigrette can be made 1 week ahead. Cover and chill.
More about "brussels sprouts with peanut vinaigrette recipes"
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE | HERBALIFE …
From iamherbalifenutrition.com
Servings 6Type Side DishesCalories 227Author Susan Bowerman
‘PARTY ANIMAL’ ROASTED BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
From craftycooknook.com
Estimated Reading Time 3 mins
JOSEPHINE'S BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
From bigoven.com
Reviews 1Servings 8Cuisine Not SetCategory Side Dish
BALSAMIC PEANUT CHICKEN STIR FRY WITH BRUSSELS SPROUTS
From mysequinedlife.com
BRUSSELS SPROUTS WITH PEANUT CHIPOTLE VINAIGRETTE
From venangoextra.com
HONEY ROASTED BRUSSELS SPROUTS WITH PEANUTS - COOK …
From cooknourishbliss.com
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE RECIPE - MARTHA STEWART
From marthastewart.com
53 BRUSSEL SPROUTS IDEAS IN 2022 | BRUSSEL SPROUTS, COOKING RECIPES ...
From pinterest.ca
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE RECIPE - NYT COOKING
From mastercook.com
CRUNCHY BRUSSELS SPROUT PEANUT SALAD - LAST INGREDIENT
From lastingredient.com
PEANUT BUTTER SRIRACHA BRUSSELS SPROUTS - EVOLVING TABLE
From evolvingtable.com
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE | MEGAN | COPY ME THAT
From copymethat.com
ASIAN BRUSSEL SPROUTS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
HONEY SRIRACHA CHARRED BRUSSEL SPROUTS & BROCCOLI SALAD
From rosannaetc.com
BRUSSEL SPROUT SALAD WITH WARM MUSTARD VINAIGRETTE - ALL …
From therecipes.info
BRUSSELS SPROUTS TACOS WITH SPICY PEANUT BUTTER - ALLWAYS HUNGRY
From allwayshungry.tumblr.com
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE RECIPE - FOOD NEWS
From foodnewsnews.com
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE - YOUTUBE
From youtube.com
BRUSSELS SPROUTS WITH WALNUT-LEMON VINAIGRETTE - EATINGWELL
From eatingwell.com
BRUSSELS SPROUTS WITH PEANUT CHIPOTLE VINAIGRETTE – GEORGIA …
From pinterest.com
ROASTED BRUSSELS SPROUTS WITH SHERRY VINAIGRETTE - SPAIN ON A FORK
From spainonafork.com
VINAIGRETTE FOR BRUSSEL SPROUTS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE RECIPE - NYT COOKING
From linkingin.co
ROASTED BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE - MASTERCOOK
From mastercook.com
BRUSSELS SPROUTS WITH PEANUT DRESSING - JUST SAY YES
From jsyfruitveggies.org
30 BEST BRUSSELS SPROUTS RECIPES - HOW TO COOK BRUSSELS …
From thepioneerwoman.com
CRISPY BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE AND TOASTED …
From adventuresincooking.com
BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE RECIPE - FOOD NEWS
From foodnewsnews.com
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE - GLUTEN FREE RECIPES
From fooddiez.com
BRUSSELS SPROUT TACOS RECIPE - BON APPéTIT
From bonappetit.com
SHREDDED BRUSSELS SPROUTS AND KALE SALAD WITH MAPLE DIJON …
From peanutbutterandfitness.com
BALSAMIC VINAIGRETTE ROASTED BRUSSEL SPROUTS - AMANDA RAE …
From amandaraewellness.com
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE RECIPE | RECIPE
From pinterest.ca
BRUSSELS SPROUTS WITH PEANUT CHIPOTLE VINAIGRETTE - YOUTUBE
From youtube.com
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE - I AM HERBALIFE …
From pinterest.com
ROASTED BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
From diningandcooking.com
You'll also love