Best 4 Brussels Sprouts With Marjoram And Pine Nuts Recipes
The Brussels sprout, a member of the brassica family, is known for its slightly bitter and nutty flavor. When roasted, they caramelize and become slightly sweet, making them a delicious and nutritious side dish. Marjoram, with its earthy and slightly minty flavor, pairs well with the Brussels sprouts, adding a touch of complexity. Pine nuts add a crunchy texture and a nutty flavor, making this dish a well-rounded and satisfying meal.
Let's cook with our recipes!
BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS
Categories Sauté Thanksgiving Pine Nut Fall Brussels Sprout Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.
BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS
Think you don't like Brussels sprouts? Think again: These are pretty irresistible.
Provided by Allrecipes
Yield 8
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet.
- Melt 1 tablespoon butter in center of same skillet. Add shallots; saute until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer Brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.4 g, Cholesterol 25.5 mg, Fat 12.6 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 71.7 mg, Sugar 2.7 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.
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.
Tips:
- To save time, use pre-shredded Brussels sprouts or shred them using a food processor.
- For a nuttier flavor, toast the pine nuts in a dry skillet over medium heat until golden brown, stirring frequently.
- If you don't have marjoram, you can substitute another herb like thyme, oregano, or rosemary.
- Add a squeeze of lemon juice or a splash of white wine for a brighter flavor.
- Serve Brussels sprouts immediately or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This recipe for Brussels sprouts with marjoram and pine nuts is a delicious and easy way to enjoy this healthy vegetable. The Brussels sprouts are roasted until tender and slightly caramelized, and the marjoram and pine nuts add a nutty and herbaceous flavor. This dish is perfect for a weeknight meal or a holiday side dish.
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