This Brussels Sprouts with Cashew Butter recipe is a delicious way to elevate a simple vegetable side dish. The tender Brussels sprouts and carrots (or celery) are coated in a rich, buttery sauce infused with roasted cashews and subtle seasonings like thyme. Combining the crunchy nuts and the creamy butter sauce adds a unique flavor and texture, making it an ideal side for any meal. This vintage dish will impress, whether for a holiday gathering or a weeknight dinner.
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Brussels Sprouts with Cashew Butter Sauce
Food History
Brussels sprouts have long been a part of European cuisine, originating in Belgium. They were brought to North America in the 18th century and have become a staple winter vegetable due to their cold resistance. The combination of brussels sprouts with nuts, like cashews, offers a rich and creamy flavor contrast that became popular in mid-20th-century American cooking. Using bouillon cubes and frozen vegetables, as seen in this recipe, was a common practice in vintage recipes as these items were affordable and convenient for home cooks.
Cashews, originally from Brazil and later popularized through trade routes in India, bring a nutty and creamy flavor to many dishes. They have been used for centuries in various cuisines, including Asian and European. In the mid-20th century, as international ingredients became more accessible, cashews found their way into American home cooking, providing a rich alternative to traditional nut options like almonds or pecans.
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Recipe Discussion
This Brussels Sprouts with Cashew Butter recipe is most similar to a vegetable sauté with nutty butter sauce, combining the tender texture of steamed vegetables with the richness of a flavored butter. The use of cashews adds an unexpected crunch and earthy flavor, while the bouillon base gives the vegetables a savory depth that pairs well with the cashew butter.
- Brussels Sprouts: The brussels sprouts provide a slightly bitter, earthy flavor that contrasts well with the creamy, nutty butter sauce. Using frozen sprouts makes this recipe quick and convenient.
- Carrots or Celery: These vegetables add texture and a mild sweetness. The choice between carrots or celery allows for flexibility based on preference.
- Cashew Butter Sauce: Made with butter, roasted cashews, thyme, and simple seasonings, this sauce coats the vegetables beautifully, adding richness and crunch.
- Bouillon Base: Cooking the vegetables in chicken bouillon adds a savory, umami flavor, enhancing the overall depth of the dish.
Preparation Tips
- Choosing the Vegetables: Depending on your personal preference, you can choose carrots or celery. Carrots add sweetness, while celery adds a mild, fresh flavor.
- Bouillon Substitution: If you prefer a vegetarian option, substitute the chicken bouillon with vegetable bouillon cubes.
- Fresh vs. Frozen Brussels Sprouts: If using fresh brussels sprouts, clean and trim them before cooking. They may take a bit longer to reach tenderness compared to the frozen variety.
- Roasting Cashews: If you can’t find roasted cashews, you can lightly toast raw cashews in a dry skillet before adding them to the butter for extra flavor.
Recommended Kitchen Products
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- Vegetable Steamer: A steamer basket is perfect for cooking fresh Brussels sprouts, carrots, or celery to the perfect tenderness.
- Non-Stick Skillet: A non-stick skillet is great for melting the butter and cooking the cashews without them sticking or burning.
- Nut Chopper: A nut chopper can help quickly and evenly chop cashews for consistent size and texture.
Celebrate Brussels Sprouts Day on January 31st with these tiny, tasty greens! Roasted, sautéed, or tossed in a salad—there’s a delicious way for everyone to enjoy!
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Serving Suggestions
- As a Side Dish: Serve alongside roasted chicken, pork chops, or grilled fish for a balanced and flavorful meal.
- With Rice or Quinoa: Pair the vegetable and cashew butter mixture with steamed rice or quinoa for a light vegetarian meal.
- Topped with Fresh Herbs: Garnish the dish with chopped fresh parsley or thyme for a burst of color and fresh flavor.
- Over a Salad: Toss the vegetable mixture with greens and vinaigrette for a warm, nutty salad option.
- Holiday Spread: This dish is perfect for holiday meals, complementing other rich and savory dishes like turkey or ham.
An Elegant Vegetable Side
Brussels Sprouts with Cashew Butter Sauce is a simple yet elegant dish that brings out the best flavors of seasonal vegetables. The creamy butter sauce and crunchy cashews provide a satisfying contrast to the tender sprouts and carrots, making it a versatile side for any occasion. With its vintage roots and modern appeal, this recipe is sure to become a favorite for both family dinners and special events.
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Brussels Sprouts With Cashew Butter Recipe
Brussels Sprouts With Cashew Butter
Ingredients
- 2 chicken bouillon cubes, dissolved in 3 cups hot water
- 3 cups diagonally sliced carrots or celery
- 2 pkg. (10 oz. each) frozen Brussel sprouts
- ⅓ cup butter
- ¾ cup dry, roasted cashew nuts
- ¼ teaspoon crushed thyme
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Bring bouillon to boil. Add carrots or celery.
- Reduce heat & simmer, covered, til veg. are tender.
- Add brussels sprouts.
- Continue to cook until sprouts are tender.
- Drain.
- Melt butter, add cashews, thyme, salt & pepper.
- Mix well.
- Pour over vegetables