Pan Seared Brussels Sprouts With Cranberries Pecans Recipe 435

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BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

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 disc 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.

PAN SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS RECIPE - (4.3/5)



Pan Seared Brussels Sprouts with Cranberries & Pecans Recipe - (4.3/5) image

Provided by Laura77

Number Of Ingredients 9

1 pound brussels sprouts, de-stemmed and halved
2/3 C fresh cranberries
1/3 C gorgonzola cheese, crumbled
1/3 C pecans
2 cups barley, cooked
1 T maple syrup
1 T balsamic vinegar
Olive oil
Salt & pepper

Steps:

  • Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS



PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS image

Provided by Rachel Schultz

Yield 3-4

Number Of Ingredients 9

1 pound brussels sprouts, de-stemed and halved
½ cup dried cranberries
⅓ cup gorgonzola cheese, crumbled
⅓ cup pecans
½ cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt & pepper

Steps:

  • Prepare barley according to package instructions.
  • Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes.
  • Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  • Toss barley, sprouts, cranberries, and pecans in a large bowl.
  • Top with gorgonzola.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

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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