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Brussels Sprouts with Pecans and Cranberries

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We hope you got insight from reading it, now let’s go back to brussels sprouts with pecans and cranberries recipe. 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 prepare Brussels Sprouts with Pecans and Cranberries:
  1. Prepare 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
  2. Get 3 oz coarsely chopped pecans or walnuts
  3. Use 3 TBSP unsalted butter
  4. Get 1⁄4 tsp kosher salt
  5. Use 1⁄4 tsp freshly ground pepper
  6. Prepare 4 oz coarsely chopped 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.

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! Arrange brussels sprouts cut side down. While veggies are roasting, prepare the simple dressing.

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