Easiest Way to Make Yummy Brussels Sprouts with Pecans and Cranberries

Brussels Sprouts with Pecans and Cranberries. 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.

Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. The Brussels sprouts will be softened but not soggy. You want them to still have some texture to them! You can have Brussels Sprouts with Pecans and Cranberries using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brussels Sprouts with Pecans and Cranberries

1. You need of lb. fresh Brussels sprouts, rinsed, trimmed and halved.
2. You need of coarsely chopped pecans or walnuts.
3. Prepare of unsalted butter.
4. Prepare of kosher salt.
5. You need of freshly ground pepper.
6. Prepare of coarsely chopped dried cranberries.

While they cook, whip up a quick honey cinnamon sauce to drizzle over the veggies. Sprinkle with the pecans, and you're ready to serve. 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 step by step

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..

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! Looking for the perfect veggie side dish for the holidays?