CHICKEN SALAD RECIPE WITH CRANBERRIES AND PECANS RECIPES

Name: Brussels Sprouts with Pecans and Cranberries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 to 8 servings
Cuisine: american
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

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BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES RECIPE ...

Brussels Sprouts with Pecans and Cranberries Recipe ... image

Provided by Alton Brown

Categories side-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

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.

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