Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brussels sprouts with pecans and cranberries. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Toss to coat the sprouts in the oil and arrange on the baking sheet. Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries is an easy Christmas side dish that will add colors and vibrancy to your holiday menu! This is such a perfect Christmas recipe.
Brussels Sprouts with Pecans and Cranberries is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Brussels Sprouts with Pecans and Cranberries is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:
- Prepare 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
- Prepare 3 oz coarsely chopped pecans or walnuts
- Make ready 3 TBSP unsalted butter
- Prepare 1/4 tsp kosher salt
- Take 1/4 tsp freshly ground pepper
- Take 4 oz coarsely chopped dried cranberries
How long to roast brussels sprouts. Try Roasted Brussels Sprouts with Cranberries and Pecans! Brussels sprouts work with just about everything. They taste great covered with melted cheese, or pan-fried with bacon and onions.
Instructions 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.
But since Brussels sprouts always come into season around the same time as cranberries, why not pair these two together, and roast them? Honey Mustard Brussels Sprouts Salad with Cranberries and Pecans - this holiday salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries, and chopped pecans. One of the best Fall salads you'll ever make! Slice the Brussels sprouts using the thinnest slicing disc of a food processor. A mandoline or knife would also work.
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