SAUTEED BRUSSELS SPROUTS WITH WALNUTS
A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats.
Provided by januarybride
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off stem ends and thinly slice sprouts crosswise.
- Heat oil in a large nonstick skillet or saute pan over medium heat.
- Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes.
- Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
- Stir in walnuts and transfer to a serving dish and top with cheese.
BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.
Provided by Netgirls Healthy Co
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Bring a medium pot of water to a boil.
- Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
- Add Brussels sprouts to the pot and cook for 5 minutes.
- Drain well.
- Return to pot.
- Stir in oil, vinegar, and pepper.
- Spray a shallow roasting pan with olive oil spray.
- Spread sprouts in pan.
- Bake for 10 minutes.
- Stir.
- Bake for another 10 minutes.
- Remove from oven and add walnuts.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 363.2, Fat 30.3, SaturatedFat 3.4, Sodium 48.6, Carbohydrate 20.3, Fiber 7.9, Sugar 4.7, Protein 10.3
BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To candy the walnuts:
- Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
- To roast the Brussels sprouts:
- Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
- To finish the dish:
- Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Provided by Michael Symon : Food Network
Categories side-dish
Time 19m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
- While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
- Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
SHAVED BRUSSELS SPROUTS WITH WALNUTS AND PECORINO
Steps:
- Using a sharp knife or a mandolin, finely shred the Brussels sprouts. Put them in a large mixing bowl, add the grated carrot and toss to combine.
- Whisk together the lemon zest and juice, the yuzu juice, honey, mustard and some salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the vegetables with the dressing and season with some salt and pepper. Toss again with the walnuts and Pecorino and serve.
BRUSSELS SPROUTS WITH BACON AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
- Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
- Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
- Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.
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.
ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS
Make and share this Roasted Brussels Sprouts With Grapes and Walnuts recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper and toss to coat.
- Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
- As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.
Nutrition Facts : Calories 245.2, Fat 16.7, SaturatedFat 1.9, Sodium 23.9, Carbohydrate 23.6, Fiber 5, Sugar 14, Protein 5.8
BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS
Make and share this Brussels Sprouts and Walnuts With Fennel and Shallots recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350°F.
- Toast the walnuts in oven for 10 minutes. Cool.
- Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
- Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends.
- Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
- Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
- Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.
Nutrition Facts : Calories 190.6, Fat 12.9, SaturatedFat 2.8, Cholesterol 7.8, Sodium 83.2, Carbohydrate 17.3, Fiber 3.4, Sugar 3.1, Protein 5.2
BRUSSELS SPROUTS WITH BACON AND WALNUTS
I'm shocked at how many people say they hate Brussels Sprouts and then devour these and ask for the recipe. These are simple to make and reheat well by just warming them in a skillet. Perfect for a holiday dinner when you want something new and different!
Provided by Faux Chef Lael
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
- Cook the bacon, shallots, cranberries and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp, shallots are translucent, and walnuts are toasted, about 4 minutes. Transfer the mixture with a slotted spoon to a bowl and set aside.
- Add the Brussels sprouts to the skillet with the bacon drippings and season with salt and pepper, toss until sprouts are coated. If necessary, add a shot of olive oil to make sure the sprouts are coated.
- Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon mixture and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. The time may vary based on the size of your sprouts, please watch then carefully. When done, they should be tender and golden brown.
- Before serving, top with crumbled Gorgonzola cheese (optional).
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