Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brussels sprouts with pecans and cranberries. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. THANKSGIVING SIDE DISH - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries.
Brussels Sprouts with Pecans and Cranberries is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Brussels Sprouts with Pecans and Cranberries is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:
- Get 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
- Prepare 3 oz coarsely chopped pecans or walnuts
- Get 3 TBSP unsalted butter
- Get 1/4 tsp kosher salt
- Make ready 1/4 tsp freshly ground pepper
- Make ready 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. 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:
- 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.
- Bring a pot of heavily salted water to a boil. Blanch your Brussels sprouts for 30 seconds, drain,cool and dry thoroughly.
- 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.
- 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.
- 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 and the sprouts are just tender, approximately 3-5 minutes.
- Remove the pan from the heat; add the cranberries, toss and serve.
Looking for the perfect veggie side dish for the holidays? Try Roasted Brussels Sprouts with Cranberries and Pecans! 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.
So that is going to wrap it up for this exceptional food brussels sprouts with pecans and cranberries recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
