Traditional recipes

Roast Brussels sprouts and pecans recipe

Roast Brussels sprouts and pecans recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roasted Brussels sprouts

These nutty roasted Brussels sprouts make an easy and delicious winter side dish to any roast dinner.

10 people made this

IngredientsServes: 8

  • 1kg Brussels sprouts, trimmed and halved
  • 110g roughly chopped pecans
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • coarse sea salt and pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6. Place the Brussels sprouts, pecans, olive oil and garlic onto a large rimmed baking tray, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
  2. Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(20)

Reviews in English (17)

by The Messy Cook

Let me preface by saying I combined this and the Roasted Brussels Sprouts and Apple recipe because I like apples and pecans . I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either. Note: next time I will toast the pecans on the stove top because they slightly burned in the oven.-01 Mar 2011

by rsogburn

I found this recipe when trying to replicate a restaurant dish. It was a disappointment - bland result not worth the effort or ingredients. I think perhaps a generous sprinkling of brown sugar may help tremendously but I'll look first for another recipe.-31 Mar 2011

Roasted Brussels Sprouts with Toasted Pecans and Avocado

Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. &ldquoWhen I tried it with pecans, though, it was even better,&rdquo he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: &ldquoWhen you roast brussels sprouts, they get sweeter but when you warm avocado, it gets a little more bitter.&rdquo Slideshow: Ideas for Brussels Sprouts

Preheat the oven to 400 degrees. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.

In a large saucepan of salted boiling water, blanch the Brussels sprouts until bright green, 3 minutes. Drain well, cut in 1/2 and pat dry.

On 2 large rimmed baking sheets, toss the Brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down. Roast in the upper and lower thirds of the oven for 20 minutes, until just tender and nicely browned on the bottom switch the baking sheets halfway through roasting.

In a large bowl, toss the Brussels sprouts with the pecans, avocado, and thyme. Season with salt and pepper and transfer to a bowl. Drizzle with the vinegar and serve.

Roasted Brussels Sprouts with Balsamic Serving Suggestions

Thanks to the hearty roasted veggies, nuts, and farro, this salad could easily pass as a meal on its own. Enjoy it for lunch, or pair it with a bowl of pumpkin soup or butternut squash soup for a light, yet comforting, dinner.

These roasted Brussels sprouts with balsamic are also a fantastic Thanksgiving or holiday side dish. Serve them with classic dishes like green bean casserole, sweet potato casserole, and mashed potatoes, or check out this post for more festive recipe ideas. Don’t forget the apple crumble or pumpkin pie for dessert!

How to Make Roasted Brussels Sprouts

  • How do I roast Brussels sprouts?
  • Should you cut Brussels sprouts in half before roasting?
  • Do you have to steam Brussels sprouts before roasting?

Begin by heating the oven to 350 degrees Fahrenheit and grabbing a 13×9-inch baking dish. That’s the only dish you’ll need for this recipe!Add two pounds of trimmed and halved Brussels sprouts to the dish. (We’re making enough for a crowd, but you could easily half this recipe for fewer people.)

Throw in two minced shallots and some sea salt and freshly ground pepper. Mix these around so all the veggies get some seasoning.

Next, pour in about a cup of white wine. If you want to avoid using wine, you could use chicken broth, but the wine is going to enhance the sweetness of the roasted Brussels sprouts and help them caramelize a bit.Next top the sprouts with spoonfuls of ghee, making sure all areas of the dish have some ghee. Now pop the dish in the oven for 30 minutes.

The Brussels sprouts are going to get a little browned and steamed in the wine and ghee.Take the dish out of the oven, and add the zest of one lemon, one diced sweet apple (such as Braeburn or Fuji), one cup pecan pieces and one teaspoon of chopped fresh thyme.

You can also add a half-cup grated Zamorano cheese if you’d like. Zamorano is a mild, tasty cheese made from raw sheep milk, which has similar benefits as raw goat milk products.

Stir gently to combine — then it’s back to the oven for 15 to 20 minutes, just until the Brussels sprouts and apple pieces are tender.Serve up these roasted Brussels sprouts while they’re warm, and enjoy the sweet, nutty, tangy and buttery flavor. I love this dish with turkey or beef, but it also makes a filling veggie meal on its own and is great reheated.

It’s proof that not only are Brussels sprouts incredibly good for you, but they can taste incredible too.

The secret to making ultra crispy Brussels sprouts

Every time I see crispy Brussel sprouts on a menu, I can’t resist ordering them. This formerly hated vegetable has had a huge resurgence in popularity lately. And for good reason: roasting or frying these babies makes them taste infinitely better than the cooking methods of the 1950’s. Luckily, you can recreate restaurant-style glamour at home using simply your own oven. It’s a healthy and easy side dish that tastes much greater than the sum of its parts.

Here are a few tips to getting the crispiest sprouts in town:

  • Roast at very high heat (450 degrees). The best roasted veggies are roasted at very high heat, otherwise they’ll turn out soggy.
  • Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning.
  • Don’t roast anything else at the same time! This one’s important. To get crispy Brussels sprouts with the recipe below, it’s easiest to have them as the only thing in the oven. Cooking other foods at the same time changes the cook time and moisture level.

    1. Put oven rack in middle position and preheat oven to 350°F.
    2. Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
    3. While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
    4. Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

    This Recipe is Featured In:

    A quick dinner before a long trip. That&rsquos what&rsquos been happening over the last 4 days since we&rsquove returned from New York City and Seattle. We don&rsquot feel like such losers when we minimize food waste, especially when it comes to brussels sprouts. We went through another fridge-clearing session after shooting for two days this week and as always, we&rsquore trying to eat up what we can before we head out again, this time to Australia. Can you believe it? We still can&rsquot believe we&rsquore headed down under to hug a koala and a few kangaroos, if we can actually keep up with them.

    While we&rsquore in Melbourne, we&rsquoll be signing books at The Avenue bookstore in Albert park on Saturday Nov. 9th, 2013 at 11 am. So it would be awesome to see all our Aussie friends. Bring lamingtons and a koala bear! We&rsquove always wanted to eat a real lamington and hug a koala.

    So to keep up with all the leftover brussels sprouts from this weeks shoot, we whipped up another quick roasted brussels sprouts dish and this time, we tossed it in our favorite teriyaki glaze recipe. This is our go-to sauce. It&rsquos great on literally almost anything, well maybe except for cake. But still! We&rsquore game to try almost anything once.

    Brussels sprouts is one of our favorite vegetables. It&rsquos the one that, no matter how it&rsquos prepared, we&rsquoll devour it to the last leaf. Do you feel this attached to any vegetable? We feel that strongly about brussels sprouts. It&rsquos one of those vegetables that some people will turn their nose up on, but when they&rsquore roasted, they&rsquore amazing and addicting.

    Tonight, dinner was quick but happy. We&rsquore now geared up for this beautiful continent down under.

    We&rsquoll keep you all posted in a few days. Until then!

    Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.

    Where to buy our cookbook, Bountiful, online? Here&rsquos also a list of some great independent bookstores in your area. Please support them!
    Book Larder , Seattle
    Book Soup and Vromans, Los Angeles
    Kings English , Salt Lake City, Utah
    Powells Books , Portland, Oregon
    Barnes and Nobles


    • Brussels Sprouts: They are super easy to prep simply cut the ends of the brussels sprouts and slice in half lengthwise.
    • Garlic: I love using fresh garlic in this recipe! It gets crispy and caramelized from roasting in the oven. I like to slice the garlic in thin strips.
    • Extra virgin olive oil: Any type of olive oil will work for roasting. Just make sure all the brussels sprouts are covered with a nice drizzle of olive oil. This ensures they will get golden brown and crisp.
    • Cayenne pepper: I add 1/4 teaspoon of cayenne for extra spice.
    • Red pepper flakes: Are added for a little kick. If you don’t like too much spice omit the red pepper flakes.

    Easy Roasted Brussels Sprouts with Bacon and Pecans

    Roasting brings out the sweetness hiding inside brussels sprouts. You can pair roasted brussels sprouts with bacon, pecans, and Parmesan cheese, and you have a winning side dish for any meal!

    I love brussels sprouts. I know they're an often hated vegetable, but I think they are really yummy, especially when roasted and mixed with bacon.

    We have been making these roasted brussels sprouts for years, and we always enjoy them.

    Because the bacon and pecans are totally optional, you can take the extra time to add them if you have it, or you can leave them out and have awesome brussels sprouts a little quicker. They're great either way.

    Anyway, have you ever seen a brussels sprouts plant? It's a curious stalk with big leaves that stick out on stalks, and the little sprouts form at the base of each leaf, really weird looking actually.

    Here's a photo I found on flickr of brussels sprouts stalks at Whole Foods. They've obviously removed the leaves, so imagine a big, wide leaf with a long stem attached at the top of each sprout. (I think it's on top of the sprout, but it may be on the bottom. I don't exactly remember because our brussels sprouts plants don't have any sprouts just yet.)

    So one plant makes many sprouts, but once you pick them, the plant is done. They don't grow back. And typically, you don't pick them until the weather gets cool, just before the first frost of the fall.

    You have to grow a lot of plants to get a lot of brussels sprouts, and we don't have a lot of space, so we typically grow enough for one good sized dinner which is sad for a whole season's worth of work. But anyway.

    You didn't ask me about how brussels sprouts grow, but I thought you might like to know. I always think it's interesting to know where my food comes from.

    Now you know. You're welcome.