Alton Browns Brussel Sprout Salad Recipes

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BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

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.Since I hate washing the thing, I often skip the food processor and use a mandoline. My favorite for this is made by Kyrocera, and no they don't pay me to say that. It's a hand-held model with four different cut sizes. I use the 3mm for this. Wafer thin!This recipe first appeared in Season 12 of Good Eats.

Provided by Level Agency

Categories     Sides & Salads

Time 15m

Number Of Ingredients 6

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

Steps:

  • Slice the Brussels sprouts using the thinnest slicing disc of a food processor. A mandoline or knife would also work.
  • Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken 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 continuously, 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. Yes, it's really that simple.

BASIC BRUSSELS SPROUTS



Basic Brussels Sprouts image

Provided by Alton Brown

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 pound Brussels sprouts, rinsed
1/2 cup water
1/4 teaspoon kosher salt

Steps:

  • Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

ALTON BROWN'S BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Alton Brown's Brussels Sprouts With Pecans and Cranberries image

Make and share this Alton Brown's Brussels Sprouts With Pecans and Cranberries recipe from Food.com.

Provided by Magic Mushroom

Categories     Vegetable

Time 20m

Yield 1 lb sprouts, 6-8 serving(s)

Number Of Ingredients 6

1 lb fresh Brussels sprout, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon fresh 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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