Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brussels sprouts with pecans and cranberries. One of my favorites. This time, I will make it a little bit unique. This will be really 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 well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Brussels Sprouts with Pecans and Cranberries is something that I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Get 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
- Get 3 oz coarsely chopped pecans or walnuts
- Make ready 3 TBSP unsalted butter
- Prepare 1/4 tsp kosher salt
- Prepare 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’s going to wrap this up for this exceptional food brussels sprouts with pecans and cranberries recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
