Rec. Caramelized Brussels Sprouts with Pecans

[marsha-tbay]

Maple syrup and mustard give an autumn standby a burst of sweet and fragrant flavor. Brussels sprouts are really miniature cabbages, and assertive condiments like mustard that go well with cabbage also work with sprouts. In my experience, people who think they don't like Brussels sprouts really love them prepared this way. You can use larger sprouts and cut them in half, or tiny ones and keep them whole. You dont need to wash Brussels sprouts; just peel off the outer leaves and trim the stems, but don't cut too far up the stem or the sprouts will fall apart. Serves 4 to 6

Preheat the oven to 350F. Arrange the pecan halves on a baking sheet and toast for 7 minutes, or until lightly golden. Set aside to cool.

Remove the tough outer leaves of the Brussels sprouts and trim the stems. Cut in half if large. Set aside.

Bring a small pot of water to a boil. Cut off the tip and root ends of the onions and blanch for 1 minute. Drain the oonioons and peel off the outer layer of skin from each.

Whisk together the water, maple syrup, and mustard in a small bowl and set aside.

Heat a medium skillet until it feels hot when you hold your hand 3 inches away. Add the oil, onions, and sprouts, and saute for a few minutes until the sprouts begin to brown. Add the syrup mixture to the pan, reduce the heat to low, and cover the pan. Cook until the sprouts are tender and the liquid is reduced to a glaze, 10 to 12 minutes. Stir in the pecans. Sprinkle with salt and pepper, and serve hot.

Serves 4

Recipe from Myra Kornfeld, the Voluptuous Vegan

 

[marsha-tbay]

Rec. Maple Pecan Roasted Brussels Sprouts

Maple-Pecan Roasted Brussels Sprouts

1 1/3 cups chopped toasted pecans
8 tablespoons butter, softened
6 tablespoons maple syrup
salt
pepper
4 pounds brussels sprouts, trimmed
4 tbsps. oil

Position a rack in the middle of the oven and pre-heat to 450 degrees.

In a small bowl, stir together the pecans, butter, maple syrup and season to taste with salt and pepper. On a sheet pan, toss together the brussels sprouts and oil. Season to taste with salt and pepper.

Roast the brussels sprouts, shaking the pan and rolling them around every 5 minutes to promote even cooking, until they are richly browned
and tender, 20 to 25 minutes total.

Transfer the brussels sprouts to a large bowl. Top with the butter mixture and toss to mix. Serve hot.
Serves 12.

 

[sylvia]

Brussels Sprouts with Marjoram and Pine Nuts

BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS

Think you don't like brussels sprouts? Think again: These are pretty irresistible.

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)

Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

Makes 8 servings.

Bon Appétit
November 2001

Epicurious.com © CondéNet, Inc. All rights reserved.

 

[angak]

Nan: a recipe with pine nuts for you.

 

[nan]

That looks wonderful, thanks, going to see The Guardian tonight.