Best 4 Shredded Brussel Sprouts With Pine Nuts Recipes
**Shredded Brussels Sprouts with Pine Nuts: A Nutritious and Flavorful Treat**
Discover the art of preparing shredded Brussels sprouts with pine nuts, a dish that blends flavors and textures to create a healthy and delectable side dish. This recipe combines the slightly bitter taste of Brussels sprouts with the nutty flavor of pine nuts, resulting in a delightful balance of flavors. The addition of garlic and lemon juice adds a zesty twist, while Parmesan cheese provides a rich and savory touch. Whether served as a standalone dish or as an accompaniment to grilled meats or poultry, this shredded Brussels sprouts recipe is sure to impress. Explore variations of this recipe, including a bacon-infused version for a smoky and indulgent twist, or a vegan-friendly version that swaps Parmesan cheese for nutritional yeast. Additionally, find creative ways to incorporate shredded Brussels sprouts into salads, pasta dishes, and even fritters, unlocking a world of culinary possibilities.
SHREDDED BRUSSELS SPROUTS
Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!
Provided by MOMZRIGHT
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
- In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g
SHREDDED BRUSSEL SPROUTS WITH PINE NUTS
Steps:
- Trim root ends and cores from Brussels sprouts. Cut sprouts in half and slice thickly. Heat oil in a large skillet over medium-high heat. Add prosciutto and saute for 2 to 3 minutes, or until beginning to crisp. Add sprouts and saute for 3 minutes. Cover skillet, reduce heat to low and cook for 2 minutes longer, or until sprouts are tender-crisp. Add pine nuts and cook for 1 minute. Season with salt and pepper. Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0omgD0UtO
SHREDDED BRUSSELS SPROUTS WITH PINE NUTS AND PROSCIUTTO
Make and share this Shredded Brussels Sprouts With Pine Nuts and Prosciutto recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove root end and core from brussels sprouts, cut in half and thinly slice.
- Heat oil in skillet on medium-high heat. Add prosciutto. Sauté until beginning to crisp. Add sprouts and garlic; sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
- Toss in pine nuts, saute 1 minute and season with salt and pepper.
Nutrition Facts : Calories 176.6, Fat 15.8, SaturatedFat 1.6, Sodium 18.4, Carbohydrate 8, Fiber 2.7, Sugar 1.9, Protein 4
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 firm, compact Brussels sprouts: Look for sprouts that are bright green and tightly packed with leaves. Avoid any that are yellowing or have loose leaves.
- Trim the Brussels sprouts properly: Cut off the tough outer leaves and the stem end. If the sprouts are large, you can also cut them in half or quarters.
- Shred the Brussels sprouts thinly: This will help them cook evenly and quickly. You can use a food processor or a sharp knife to shred the sprouts.
- Toast the pine nuts: Toasting the pine nuts will bring out their flavor and make them more香脆. Heat a small skillet over medium heat and add the pine nuts. Cook, stirring constantly, until the pine nuts are golden brown and fragrant, about 2-3 minutes.
- Don't overcook the Brussels sprouts: Brussels sprouts should be cooked until they are tender but still have a slight crunch. Overcooked Brussels sprouts will be mushy and bland.
- Season the Brussels sprouts well: Salt, pepper, and garlic powder are all good seasonings for Brussels sprouts. You can also add other seasonings, such as lemon zest, red pepper flakes, or smoked paprika, to taste.
Conclusion:
Shredded Brussels sprouts with pine nuts is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your Brussels sprouts tender or slightly crunchy, this recipe is sure to please. So next time you're looking for a tasty and nutritious side dish, give shredded Brussels sprouts with pine nuts a try!
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
