Ingredients for Alton Brown's Brussels Sprouts With Pecans And Cranberries
- 1 1/2 lbs fresh brussels sprouts, trimmed and thinly sliced
- 1 cup pecans, halved
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries
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How to Make Alton Brown's Brussels Sprouts With Pecans And Cranberries
- Using the thinnest slicing disk on a food processor, thinly slice the trimmed Brussels sprouts. Alternatively, use a mandoline or very sharp knife for even, thin slices.
- In a 10-inch straight-sided sauté pan, set over medium-high heat, toast the pecan halves, stirring frequently, until fragrant and lightly browned (about 2-3 minutes).
- Add the butter to the pan and stir to melt completely.
- Add the sliced Brussels sprouts, salt, and pepper to the pan. Stir to coat evenly with the butter.
- Cook, stirring frequently, until the Brussels sprouts are tender-crisp and have browned slightly (about 6-8 minutes).
- Remove the pan from the heat and stir in the dried cranberries.
- Serve immediately and enjoy your perfectly crispy and flavorful Brussels sprouts!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
22g
Carbs
3g
