Nutty Brussels Sprouts
Baked or sauteed, simple and delish - use any variation of your favorite nuts. I prefer cashew or pine nuts.
Baked or sauteed, simple and delish - use any variation of your favorite nuts. I prefer cashew or pine nuts.
- Carbohydrate 11.38802927875 g
- Cholesterol 10.1766666666667 mg
- Fat 10.6403659441667 g
- Fiber 4.65877746543369 g
- Protein 5.16679385983333 g
- Saturated Fat 2.96468098401667 g
- Serving Size 1 1 Serving (128g)
- Sodium 55.802523125 mg
- Sugar 6.72925181331631 g
- Trans Fat 1.34416748401667 g
- Calories 146 calories
Step-by-step
- Cook Brussels sprouts in butter in a large skillet for 5-7 minutes.
- Stir in nuts and cook 2-3 minutes. Season with salt and pepper.
- Toss sprouts with oil and nuts; Layer on a cookie sheet or shallow baking dish.
- Cook for 10-15 min at 375 degrees.
Thinly slicing cruciferous vegetables increases surface area for rapid moisture evaporation. A sharp chef knife or a mandoline works efficiently here. Avoid food processors, which bruise the leaves and release sulfur compounds too early.
Skillet cooking requires a wide pan to allow proper contact with the hot surface. Overcrowding traps steam, turning the leaves mushy instead of tender-crisp. Alternatively, a metal baking sheet conducts dry heat uniformly in a 375 degree oven without requiring constant stirring.
Visual cues dictate doneness since thermometers are impractical for shredded leaves. Watch for vibrant green tones shifting to golden brown edges on the outer leaves. Nuts should smell fragrant and toasted, usually within two to three minutes on the stove or ten minutes in the oven.
Butter contains milk solids that brown quickly under moderate heat. Oil offers a higher smoke point for roasting, but butter delivers richer flavor during quick skillet tosses. Match the fat choice to the chosen cooking medium.
