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We hope you got benefit from reading it, now let’s go back to brussels sprouts with pecans and cranberries recipe. You can have brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Brussels Sprouts with Pecans and Cranberries:
- You need 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
- Prepare 3 oz coarsely chopped pecans or walnuts
- Use 3 TBSP unsalted butter
- Take 1/4 tsp kosher salt
- Provide 1/4 tsp freshly ground pepper
- Get 4 oz coarsely chopped dried cranberries
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.
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