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

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brussels sprouts with pecans and cranberries. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brussels Sprouts with Pecans and Cranberries is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Brussels Sprouts with Pecans and Cranberries is something which I’ve loved my whole life.

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. If you do not have a food processor, you may slice thinly with a knife or a mandoline. Cook, stirring continually, until the pecans darken in color.

To get started with this 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 can achieve that.

The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:
  1. Prepare 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. Prepare 1/4 tsp freshly ground pepper
  6. Take 4 oz coarsely chopped dried cranberries

Prepare barley according to package instructions. Arrange brussels sprouts cut side down. While veggies are roasting, prepare the simple dressing. Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish made with cranberries and pecans!

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.

While veggies are roasting, prepare the simple dressing. Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish made with cranberries and pecans! Looking for the perfect veggie side dish for the holidays? Try Roasted Brussels Sprouts with Cranberries and Pecans! Combining Brussels sprouts with sweet ingredients like cranberries and balsamic vinegar is one of the best ways to balance their flavor.

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