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 julie kat
on January 26, 2012
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This was so yummy!!! My husband loved it; and he hates brussels sprouts. My only addition to this dish was a teaspoon of sugar just to cut the bitterness. All in all it's a keeper!!!1
By Chef Hobbes
Charlotte, NC
on January 15, 2012
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I thought this recipe was really good. My dad and I aren't big fans of brussels sprouts and both of us really liked this recipe. My family thought it could have used a few more cranberries and the addition of balsamic vinegar was suggested as a possible addition in the future. This recipe will definitely be used again.
By rldonham1223_13...
Charlotte, 73
on December 01, 2011
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I made a few changes. I cut the brussel sprouts in half then roasted in the oven with olive oil, kosher salt, fresh black pepper, and crushed red pepper. Right before ready to serve I followed the recipe with the pecans, butter and cranberries. It was excellent and could be prepared ahead of time for the brussel sprouts then completed right before time to serve.
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