WARM BRUSSELS SPROUT SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.
SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts and covering them with cheese guarantees lots of crispy, crunchy edges! Play with the seasonings and amount of cheese to suit your taste.
Provided by LauraF
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim Brussels sprouts and discard any yellow outer leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
- Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
- Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.9 g, Sodium 143.9 mg, Sugar 2.6 g
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
CHOPPED BRUSSELS SPROUT SALAD
Don't be scared of raw Brussels sprouts - they are delicious!
Provided by Ann Freele
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
- Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 22.2 g, Fat 14.8 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 258.7 mg, Sugar 10.8 g
NUTTY WARM BRUSSELS SPROUTS SALAD
Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large nonstick skillet over medium heat.
- Add garlic; cook 1 minute or just until golden, stirring constantly.
- Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
- Transfer crumb mixture to a cup.
- Heat oil over medium heat.
- Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
- Remove from heat, season with salt and pepper, stir in cracker crumbs.
- Top with walnuts or recipe#463068 and cheese.
- Serve warm.
CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD
Steps:
- Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
- Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.
WARM BRUSSELS SPROUTS SALAD
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Salad dressing:.
- Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
- Crispy Sage Leaves:.
- Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
- Salad:.
- Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.
Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
EASY SMASHED BRUSSELS SPROUTS
You'll make a Brussels sprouts believer out of anyone with these delicious sprouts.
Provided by Jonathan Charbz
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
- Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
- Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.6 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 4.7 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 207.2 mg, Sugar 2.6 g
NUTTY BRUSSELS SPROUTS
Even my son will eat brussels sprouts when I make this side dish. I use pecans, but this English recipe is traditionally made with chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Trim brussels sprouts and cut an x in the core of each. In a large saucepan, bring 1 in. water, salt and brussels sprouts to a boil. Reduce heat. Cover and cook for 8-10 minutes or until crisp-tender; drain. Sprinkle with pepper., Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add pecans; cook for 1-2 minutes or until lightly browned. Add brussels sprouts; toss to coat.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
BRUSSELS SPROUTS SALAD WITH PANCETTA AND CRANBERRIES
Made this with Thanksgiving dinner and it was excellent!! I ended up quartering the brussels sprouts just because Ilike them with more bite than just the leaves. The pancetta is wonderful in this, adds great flavor.
Provided by Lakerdog2
Categories Vegetable
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
- Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
- Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
- Season to taste with salt and freshly ground black pepper then serve.
Nutrition Facts : Calories 170.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 0.5, Sodium 199.9, Carbohydrate 32.9, Fiber 6.8, Sugar 6.7, Protein 8.4
MARINATED BRUSSELS SPROUTS SALAD
This recipe is from Barney's Steak & Seafood in Orlando, FL. This salad/side dish should be marinated overnight prior to serving.
Provided by Mercy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook brussels sprouts briefly in boiling water for no more than 3 minutes, just long enough to thaw the sprouts. Do not let them become soft. The vegetables should be crisp when marinated.
- Drain thoroughly so that water doesn't dilute the marinade.
- Put remaining ingredients in a bowl and mix with a wire whisk.
- Combine marinade with brussels sprouts. Refrigerate vegetable mixture in a plastic or glass covered container overnight.
Nutrition Facts : Calories 539.8, Fat 54.1, SaturatedFat 7.5, Sodium 198.5, Carbohydrate 14.2, Fiber 0.8, Sugar 11.8, Protein 0.8
NUTTY BRUSSELS SPROUTS
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
- In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
- Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.
More about "nuttywarmbrusselssproutssalad recipes"
NUTTY BRUSSELS SPROUTS RECIPE - RECIPETIPS.COM
From recipetips.com
14 BEST BRUSSELS SPROUTS RECIPES - THE SPRUCE EATS
From thespruceeats.com
12 BRUSSELS SPROUT SALAD RECIPES THAT MAKE LETTUCE …
From allrecipes.com
BRUSSELS SPROUT SLAW - ELLIE KRIEGER
From elliekrieger.com
3 SIMPLE WAYS TO SHAVE BRUSSELS SPROUTS - WIKIHOW
From wikihow.com
Views 28K
NUTTY WARM BRUSSELS SPROUTS SALAD | SPROUT RECIPES, BRUSSEL SPROUT ...
From pinterest.ca
2022 FOOD CRISES - WIKIPEDIA
From en.wikipedia.org
CREAMED BRUSSELS SPROUTS | CANADIAN LIVING
From canadianliving.com
WEBMD - BETTER INFORMATION. BETTER HEALTH.
From webmd.com
BRUSSELS SPROUTS SALAD RECIPE - FOOD.COM
From food.com
STREET FOOD IN BRUSSELS: A WHOLE WORLD OF FLAVOURS AT YOUR FINGERTIPS
From visit.brussels
WARM BRUSSELS SPROUT SLAW - JERSEY GIRL COOKS
From jerseygirlcooks.com
BRUSSELS SPROUTS SALAD RECIPE - FOOD.COM
From food.com
BRUSSELS SPROUT SALAD - THE ANTHONY KITCHEN
From theanthonykitchen.com
NUTTY BRUSSELS SPROUTS RECIPE | PBS FOOD
From pbs.org
NUTTY WARM BRUSSELS SPROUTS SALAD - SALAD RECIPES
From fooddiez.com
BUFFALO BRUSSELS SPROUTS RECIPE - COOKIE AND KATE
From cookieandkate.com
NUTTY BRUSSELS SPROUTS | FOOD GAL
From foodgal.com
DISCOVER THE NUTTY, SWEET SIDE OF BRUSSELS SPROUTS - FINECOOKING
From finecooking.com
WHAT TO EAT IN BRUSSELS, BELGIUM - AN ADVENTUROUS WORLD
From anadventurousworld.com
HIGH PROTEIN FOODS: 16 FOODS FOR HIGH PROTEIN MEALS
From healthline.com
MARINATED BRUSSEL SPROUTS SALAD | CLEAN FOOD CRUSH
From cleanfoodcrush.com
NUTTY BRUSSELS SPROUTS - BETTER HOMES & GARDENS
From bhg.com
BRUSSELS SPROUTS 5 WAYS | FOOD NETWORK HEALTHY EATS: RECIPES, …
From foodnetwork.com
ARE BRUSSELS SPROUTS LOW FODMAP? (SURPRISE?) - FOOD FAQ
From foodfaq.org
12 WAYS TO COOK WITH BRUSSELS SPROUTS BEYOND JUST ROASTING THEM
From allrecipes.com
NUTTY WARM BRUSSELS SPROUTS SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
BRUSSELS SPROUTS RECIPES | ALLRECIPES
From allrecipes.com
NUTTY ROAST BRUSSELS SPROUTS - BOSH!
From bosh.tv
NUTTY WARM BRUSSELS SPROUTS SALAD - SALAD RECIPES
From fooddiez.com
BRUSSELS SPROUTS | FOODLAND ONTARIO
From ontario.ca
15 BEST BRUSSELS SPROUT RECIPES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
BRUSSELS SPROUTS SALAD RECIPE - FOOD.COM
From food.com
ARE BRUSSEL SPROUTS LOW FODMAP? (REVEALED!) | FODMAP FAQS
From fodmapfaqs.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
NUTTY SHAVED BRUSSELS SPROUTS - YOUTUBE
From youtube.com
NUTLY - CREATIVE NUTS
From nutlyfoods.com
You'll also love