Best 4 Brussels Sprouts With Pine Nuts Recipes
**Savor the Sweetness of Brussels Sprouts with Pine Nuts: A Culinary Journey**
Brussels sprouts, often overlooked in the vegetable kingdom, deserve a moment in the spotlight. These miniature cabbages, with their delicate flavor and versatility, transform into culinary gems when paired with the nutty crunch of pine nuts. Our curated collection of recipes explores the diverse culinary possibilities of Brussels sprouts and pine nuts, offering a symphony of flavors that will tantalize your taste buds. From the classic roasted Brussels sprouts with pine nuts, garlic, and Parmesan cheese to the elegant Brussels sprouts salad with bacon, dried cranberries, and a tangy dressing, each recipe showcases the unique charm of this underappreciated vegetable. Discover the hidden depths of Brussels sprouts as they take center stage in these culinary creations.
**Recipes:**
1. **Roasted Brussels Sprouts with Pine Nuts, Garlic, and Parmesan Cheese:**
Simplicity meets flavor in this classic preparation of roasted Brussels sprouts. The sprouts caramelize in the oven, developing a slightly crisp exterior and a tender, flavorful interior. Toasted pine nuts add a delightful crunch, while garlic and Parmesan cheese infuse every bite with savory goodness.
2. **Brussels Sprouts Salad with Bacon, Dried Cranberries, and a Tangy Dressing:**
This salad is a vibrant explosion of flavors and textures. Roasted Brussels sprouts provide a slightly smoky sweetness, while crispy bacon adds a salty crunch. Dried cranberries offer a burst of tartness, and a tangy dressing made with Dijon mustard, olive oil, and honey brings it all together.
3. **Brussels Sprouts Soup with Roasted Garlic and Cream:**
Indulge in the velvety richness of this creamy Brussels sprouts soup. Roasted garlic adds a depth of flavor, while a touch of cream creates a smooth and comforting texture. This soup is perfect for a chilly day or as a light and healthy starter.
4. **Brussels Sprouts Gratin with Gruyère Cheese:**
Experience the decadence of Brussels sprouts gratin, a dish that elevates the humble sprout to new heights. Thinly sliced Brussels sprouts are layered with a creamy béchamel sauce, then topped with a generous amount of Gruyère cheese. Baked until golden brown, this gratin is a luxurious and satisfying side dish or main course.
5. **Sautéed Brussels Sprouts with Lemon and Capers:**
This quick and easy sauté brings out the bright, slightly bitter notes of Brussels sprouts. Fresh lemon zest and juice add a vibrant acidity, while capers contribute a salty, briny flavor. This dish is a refreshing and healthy side dish that pairs well with grilled meats or fish.
ROASTED BRUSSELS SPROUTS WITH PINE NUTS
When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself. The cooking time may sound too long, but I have never had either the brussels sprouts or pine nuts burn. I do like the suggestion to keep your pine nuts in the freezer - that should help to keep them from burning.
Provided by Feej3940
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
- Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
- Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.
FETTUCCINE WITH BRUSSELS SPROUTS AND PINE NUTS
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
Provided by Maggie Ruggiero
Categories Food Processor Pasta Sauté Vegetarian Quick & Easy High Fiber Low Sodium Pine Nut Fall Winter Healthy Brussels Sprout Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Slice Brussels sprouts in a food processor fitted with slicing disk.
- Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
BRUSSELS SPROUTS WITH NUTS
This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.
Provided by Ursel
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g
BRUSSELS SPROUTS WITH PINE NUTS
Make and share this Brussels Sprouts with Pine Nuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter.
- Add nuts and stir for 3 minutes or until golden brown.
- Place nuts in a bowl and set aside.
- Melt 1 tablespoon butter in same skillet.
- Add brussels sprouts; stir 1 minutes.
- Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
- Uncover and simmer until broth evaporates.
- Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
- Melt 1 tablespoon butter in the center of the skillet.
- Add shallots; cook stirring frequently until tender.
- Stir in marjoram and cream.
- Simmer until sprouts are coated with cream, stirring frequently.
- Season with salt and pepper.
- Add half of pine nuts and mix well.
- Transfer Brussels sprouts to serving dish.
- Sprinkle with remaining pine nuts.
Tips:
- Choose fresh Brussels sprouts. Look for sprouts that are firm and have tightly closed leaves. Avoid sprouts that are yellowed or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end and any wilted or damaged leaves.
- Wash the Brussels sprouts. Rinse the sprouts under cold water and drain them well.
- Halve or quarter the Brussels sprouts. If the sprouts are large, cut them in half or quarters. This will help them cook evenly.
- Roast the Brussels sprouts. Toss the sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast them in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
- Add pine nuts. In the last few minutes of roasting, add pine nuts to the baking sheet. Stir to coat the Brussels sprouts and pine nuts with the oil and seasonings.
- Serve immediately. Brussels sprouts are best served hot. They can be enjoyed as a side dish or as a main course.
Conclusion:
Roasted Brussels sprouts with pine nuts is a delicious and healthy side dish that can be enjoyed by people of all ages. The sprouts are roasted until tender and slightly browned, and the pine nuts add a nutty flavor and crunch. This dish is a great way to get your daily dose of vegetables, and it is also a good source of fiber, vitamins, and minerals.
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