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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, brussels sprouts with pecans and cranberries. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Brussels Sprouts with Pecans and Cranberries is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Brussels Sprouts with Pecans and Cranberries is something that I have loved my whole life. They’re fine and they look wonderful.

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. Cook, stirring continually, until the pecans darken in color and begin to give off a.

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

The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:
  1. Make ready lb. fresh Brussels sprouts, rinsed, trimmed and halved
  2. Take coarsely chopped pecans or walnuts
  3. Make ready unsalted butter
  4. Get kosher salt
  5. Make ready freshly ground pepper
  6. Prepare 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. The Brussels sprouts will be softened but not soggy.

Instructions 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.

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. Cook, stirring continually, until the pecans darken in. This roasted Brussels sprouts dish is exceptionally tasty, fit for a celebration meal.

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