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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brussels sprouts with pecans and cranberries. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Brussels Sprouts with Pecans and Cranberries is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Brussels Sprouts with Pecans and Cranberries is something that 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. Cook, stirring continually, until the pecans darken in color and begin to give off a. Brussels Sprouts make the perfect side dish to accompany any Thanksgiving feast.

To get started with this recipe, we must first prepare a few ingredients. You can cook brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:
  1. Make ready 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
  2. Prepare 3 oz coarsely chopped pecans or walnuts
  3. Get 3 TBSP unsalted butter
  4. Prepare 1/4 tsp kosher salt
  5. Make ready 1/4 tsp freshly ground pepper
  6. Get 4 oz coarsely chopped dried cranberries

The Brussels sprouts will be softened but not soggy. You want them to still have some texture to them! Make the holidays easier with these slow cooker Brussels sprouts with butternut, pecans and cranberries. Instructions to prepare them in a.

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.

Make the holidays easier with these slow cooker Brussels sprouts with butternut, pecans and cranberries. Instructions to prepare them in a. This roasted Brussels sprouts dish is exceptionally tasty, fit for a celebration meal. Roasting the Brussel sprouts till crisp takes away the sulfur odor and taste. Adding the cranberries and pecans takes it to a whole other level for a special meal.

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