1 Video | Photo: Brussels Sprouts with Pecans and Cranberries Recipe
Ingredients
- 1 pound fresh Brussels sprouts, rinsed and trimmed
- 3 ounces coarsely chopped pecans
- 3 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces coarsely chopped dried cranberries
Directions
Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
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By pinechip
Tampa
on March 25, 2013
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I've made this a couple times now, it's soooooo goooood! Tonight I made them with slivered almonds and I think I like those even better. The flavor of the nuts is more mellow and you et more of the Brussels sprout flavor.
By forbestom_11514974
Germantown, MD
on January 07, 2013
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Thanks to Alton I've started eating Brussels sprouts after decades of thinking they were the most repulsive things imaginable. This recipe was awesome, the sweet, tart hit of the cranberries with the crunchy pecans and earthy, slightly pungent sprouts mixed perfectly, and I'm not even a big fan of cranberries either. I'm actually happy finding great recipes like this showing me that even the worst tasting veggies can be delicious!
By SaphireQuasar
N Charleston, SC
on December 27, 2012
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A lovely spin on brussels sprouts. The pecans add a lovely crunch and the cranberries add a nice sweet/sour quality which plays off the sprouts well. The only change I made is that I used fresh cranberries instead of dried. They add a bit of juiciness that the dried would not have had. This is also a surprisingly quick and easy recipe.
Was perfect with the smoked ham, brown apple sauce, and mashed potatoes we had for Christmas Dinner.
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