When the first big sprouts of the year roll around in mid-October, this is the first dish I make. It’s basically a cooked slaw, which we need more of if you ask me.
Brussels Sprouts with Pecans and Cranberries
- 1 pound Brussels sprouts (rinsed and trimmed)
- 3 ounces pecans (coarsely chopped)
- 3 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper (freshly ground)
- 4 ounces dried cranberries (coarsely chopped)
- Slice the Brussels sprouts using the thinnest slicing disc of a food processor. (See note)
- 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. When 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. Yes, it’s really that simple.
Note: Since I hate washing the thing, I often skip the food processor and use a mandolin. 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!