Best 5 Medley Of Brussels Sprouts Turnips And Beets With Hazelnuts Recipes
In this article, we present a medley of three delightful root vegetables: Brussels sprouts, turnips, and beets, all roasted to perfection and tossed with toasted hazelnuts for an added crunch. Accompanying this medley is a selection of three flavorful sauces: a tangy lemon-tahini dressing, a creamy goat cheese sauce, and a sweet-and-spicy honey-balsamic glaze. Each sauce brings a unique dimension to the dish, allowing you to customize your culinary experience. Whether you're a fan of tangy, creamy, or sweet-and-spicy flavors, this medley of roasted vegetables has something to satisfy every palate. Get ready to tantalize your taste buds with this vibrant and versatile dish!
Let's cook with our recipes!
BRUSSELS SPROUTS MEDLEY
I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
ROASTED BRUSSELS SPROUTS MEDLEY WITH NORI STRIPS
I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.
Provided by Chef Joey Z.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400'F. Coat a baking sheet with cooking spray.
- Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
- Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
- While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
- When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
- Season with salt and pepper if you like.
- Bon Appetit!
Nutrition Facts : Calories 248.5, Fat 17.4, SaturatedFat 1.8, Sodium 68, Carbohydrate 21.9, Fiber 4.8, Sugar 6.5, Protein 4.5
MAPLE-ROASTED BRUSSELS SPROUTS AND RUTABAGA WITH HAZELNUTS
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep an eye on the vegetables during the final stage of roasting.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add rutabaga, and toss.
- Transfer rutabaga and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread rutabaga in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure rutabaga is spread toward the edges of pan.
- Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.
Nutrition Facts : Calories 273 g, Fat 14 g, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 104 g
MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams
ROASTED BRUSSELS SPROUTS WITH HAZELNUTS
What I love about this recipe is the mix of Brussels sprouts and hazelnuts. This flavorful combo is festive enough for a special occasion yet homey and easy enough for every day. -Gail Prather, Hastings, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring constantly. Remove from heat; stir in pepper and salt., Place Brussels sprouts and hazelnuts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter mixture; toss to coat. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally.
Nutrition Facts :
Tips:
- Choose fresh and tender vegetables. Look for Brussels sprouts that are firm and brightly colored, turnips that are small and smooth, and beets that are deep red and have no blemishes.
- Trim and clean the vegetables before cooking. Remove the outer leaves of the Brussels sprouts, peel the turnips, and trim the ends of the beets. Cut the vegetables into uniform pieces so that they cook evenly.
- Cook the vegetables until they are tender but still have a slight crunch. Overcooking will make the vegetables mushy and bland.
- Use a variety of cooking methods to add flavor and texture to the dish. You can roast, sauté, or steam the vegetables, or a combination of these methods.
- Add nuts, seeds, or herbs to the dish for extra flavor and crunch. Hazelnuts, walnuts, pine nuts, sunflower seeds, and pumpkin seeds are all great options.
Conclusion:
This medley of Brussels sprouts, turnips, and beets is a delicious and healthy side dish that is perfect for any occasion. The vegetables are roasted until they are tender and slightly caramelized, and the hazelnuts add a touch of crunch and flavor. This dish is also very versatile and can be served with a variety of main courses.
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