Brussels Sprouts with Pecans and Cranberries
Brussels Sprouts with Pecans and Cranberries

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, brussels sprouts with pecans and cranberries. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

THANKSGIVING SIDE DISH - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. Add the butter to the pan and.

Brussels Sprouts with Pecans and Cranberries is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Brussels Sprouts with Pecans and Cranberries is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:
  1. Get 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
  2. Take 3 oz coarsely chopped pecans or walnuts
  3. Take 3 TBSP unsalted butter
  4. Make ready 1/4 tsp kosher salt
  5. Take 1/4 tsp freshly ground pepper
  6. Get 4 oz coarsely chopped dried cranberries

Since I hate washing the thing, I often skip the food processor and use a mandoline. Arrange brussels sprouts cut side down. While veggies are roasting, prepare the simple dressing. Extension Food Specialist Barbara Brown prepares Brussels Sprouts with pecans and dried cranberries.

Steps to make Brussels Sprouts with Pecans and Cranberries:
  1. Note: To get rid of the bitter taste of Brussels sprouts parboil them for about 30 seconds or brine them in slightly salted for about 10 minutes just before you cook them.
  2. Bring a pot of heavily salted water to a boil. Blanch your Brussels sprouts for 30 seconds, drain,cool and dry thoroughly.
  3. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. You can also slice them thinly with a knife or a mandolin.
  4. Heat sauté pan over medium-high heat and add the pecans/walnuts. Cook, stirring continually, until the nuts just start to darken in color and begin to give off a toasted aroma, approximately 2 minutes.
  5. Add the butter to the pan and stir to combine.
  6. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually and the sprouts are just tender, approximately 3-5 minutes.
  7. Remove the pan from the heat; add the cranberries, toss and serve.

The Brussels sprouts will be softened but not soggy. You want them to still have some texture to them! While they cook, whip up a quick honey cinnamon sauce to drizzle over the veggies. Sprinkle with the pecans, and you're ready to serve. Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish made with cranberries and pecans!

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