Best 4 Roasted Brussels Sprouts With Pistachios And Cipollini Onions Recipes
Enjoy a delightful medley of flavors with our roasted Brussels sprouts, pistachios, and cipollini onions. This tantalizing dish combines the slightly bitter notes of Brussels sprouts with the crunchy texture of toasted pistachios and the sweet caramelization of roasted cipollini onions. Each bite offers a unique symphony of flavors, textures, and colors, making it a perfect side dish for your next special occasion or weeknight dinner.
Also, in our recipe collection, you'll find a zesty Brussels sprouts salad with a tangy lemon-tahini dressing, a comforting roasted Brussels sprouts soup with crispy bacon, and a unique Brussels sprouts gratin with a creamy cheese sauce. Whether you prefer a light and refreshing salad, a hearty and flavorful soup, or a decadent gratin, we have a recipe to satisfy your taste buds.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will elevate your Brussels sprouts experience to new heights. Get ready to savor the goodness of roasted Brussels sprouts like never before!
CHEF JOHN'S ROASTED BRUSSELS SPROUTS
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.
Provided by Chef John
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
- Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
- Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
- Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
BRUSSEL SPROUTS WITH PISTACHIOS
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
Tips:
- Choose firm and brightly colored Brussels sprouts. Avoid any with yellow or brown leaves.
- Trim the Brussels sprouts. Cut off the tough outer leaves and the stem end.
- Halve or quarter the Brussels sprouts, depending on their size. Smaller sprouts can be left whole.
- Toss the Brussels sprouts with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Roast the Brussels sprouts at a high temperature (400 degrees Fahrenheit or 200 degrees Celsius) for about 20 minutes, or until they are tender and slightly browned.
- Add the pistachios and cipollini onions to the Brussels sprouts during the last 5 minutes of roasting. This will help them to brown and caramelize.
- Serve the roasted Brussels sprouts immediately. They can be enjoyed as a side dish or as a main course.
Conclusion:
Roasted Brussels sprouts with pistachios and cipollini onions is a delicious and healthy side dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and slightly browned, and the pistachios and cipollini onions add a touch of sweetness and crunch. This dish is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
