Brussels Sprouts with Pecans and Cranberries

Brussels Sprouts with Pecans and Cranberries

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: A Cabbage Sprouts in Brussels

Ingredients

• 1 pound fresh Brussels sprouts, rinsed and trimmed
• 3 ounces coarsely chopped pecans
• 3 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 4 ounces coarsely chopped dried cranberries

Directions

Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans 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, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

I rated this a 4 spoon! Hubs rated it a 0, but he doesn't like brussel sprouts. Also I used almonds not pecans cause well I didn't have pecans... BUT I bet it would be EVEN better with pecans. LOL

When we got Brussel Sprouts in our Boutiful Basket, I wanted to do something different than just boil them, so I found this yummy recipe from Alton Brown (whom I love!) and it was a hit!