Hey everyone, it’s me again, Dan, 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. This time, I will make it a bit unique. This will be really delicious.
Prepare barley according to package instructions. When the first big Brussels sprouts of the year roll around in mid-October, this autumnal application with pecans and cranberries is the first dish I make. It's basically a cooked slaw, which we need more of, if you ask me.
Brussels Sprouts with Pecans and Cranberries is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Brussels Sprouts with Pecans and Cranberries is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to 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:
- Take 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
- Get 3 oz coarsely chopped pecans or walnuts
- Take 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
This recipe is so simple, it will allow you to create an amazing side without a lot of work. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. Arrange brussels sprouts cut side down.
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.
While veggies are roasting, prepare the simple dressing. Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil. Extension Food Specialist Barbara Brown prepares Brussels Sprouts with pecans and dried cranberries. To make my cranberry pecan brussels sprout salad Transfer to a bowl and mix in the cranberries Pour them in with the shredded sprouts and cranberries So easy, fresh and flavourful and unlike salads made with lettuce, this Cranberry Pecan. This roasted Brussels sprouts dish is exceptionally tasty, fit for a celebration meal.
So that is going to wrap this up with this special food brussels sprouts with pecans and cranberries recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
