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 SPROUTS WITH WALNUTS AND POMEGRANATE
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It's worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don't let it stop you from make this celebration-worthy side.
Provided by Colu Henry
Categories vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
- Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
- When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 5 grams
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
BRUSSELS SPROUT, WALNUT AND GORGONZOLA SALAD WITH CRANBERRY VINAIGRETTE
This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. Here, they get their moment in the spotlight as the star ingredient in a delicately crunchy raw salad.
Provided by Silvana Nardone
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the vinegar and cranberry juice. Whisking constantly, slowly stream in the olive oil, then season to taste with salt and pepper.
- Place the Brussels sprouts, kale, walnuts and cranberries in a large bowl and toss with the vinaigrette; massage with your hands until coated and beginning to wilt. Season to taste with salt and pepper and top with the Gorgonzola.
Nutrition Facts : Calories 238.7, Fat 21.4 grams, SaturatedFat 3.2 grams, Cholesterol 5 milligrams, Sodium 86.3 milligrams, Carbohydrate 9.8 grams, Fiber 3.3 grams, Protein 5.8 grams, Sugar 3.4 grams
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.
BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS
I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
- Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g
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 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-LEMON VINAIGRETTE
Brussels sprouts are packed with vitamins, fiber and cancer-preventing phyto-chemicals with the added bonus of being delicious! I found this recipe in the Oct/Nov, 2006 issue of Eating Well magazine.
Provided by Hey Jude
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
- Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl.
- Add the sprouts to the dressing; toss to coat.
Nutrition Facts : Calories 104.6, Fat 7.4, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 8.9, Fiber 3, Sugar 2.1, Protein 3
CRANBERRY-WALNUT BRUSSELS SPROUTS
Brussels sprouts are one food that picky eaters often resist. This recipe will change their mind. You can also add garlic and dried fruits. -Jennifer Armellino, Lake Oswego, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned., Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.
Nutrition Facts : Calories 281 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
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- 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 Tbsp. walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 Tbsp. 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.
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