Brussels Sprouts with Pecans and Cranberries

Brussels Sprouts with Pecans and Cranberries


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
Serves 6
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Ingredients
  1. 1 pound Brussels sprouts, rinsed and trimmed
  2. 3 ounces pecans, coarsely chopped
  3. 3 tablespoons unsalted butter
  4. 1/4 teaspoon kosher salt
  5. 1/4 teaspoon black pepper, freshly ground
  6. 4 ounces dried cranberries, coarsely chopped
Instructions
  1. Slice the Brussels sprouts using the thinnest slicing disc of a food processor. (See note)
  2. 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.
  3. 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.
  4. Remove the pan from the heat, add the cranberries, toss and serve. Yes, it's really that simple.
Notes
  1. 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!
ALTON BROWN https://altonbrown.com/

15 Comments

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  1. 1
    Kathleen

    Wonderful dish! I made this for Thanksgiving and it was enjoyed by everyone! I quartered the b-sprouts instead of slaw style. Fantastic!! Will be making this regularly!

  2. 2
    RKEM

    I add a splash of vinegar for a bit of sharpness, it’s pretty delicious. I’ve also done it with toasted sesame. I plan on trying it with a few strips of carrots for some colour

  3. 3
    Doris

    I’ve been making this for years. Since there’s only 2 of us, we have leftovers. Next day I add the sprouts to egg noodles. Sort of reminds me of my Polish grandmothers “fried cabbage & noodles”.

  4. 4
    Janet Tipple

    This sounds like a delicious dish. I have cooked shredded Brussels before, but the addition of the pecans and berries sounds great. I tend to use my Nakiri knife to finely slice the sprouts, because I lose too much tissue from my fingers with the mandoline.

  5. 13
    Dawn

    I made this for Thankisgiving last year. Even people who normally hate Brussels sprouts loved it, and it was requested again this year! I’ve been a fan since the early Good Eats days, and your recipes never disappoint!

  6. 14
    Christiana Nicole

    Thanks for the mandolin recommendation! I took back the one I purchased twice, and have yet to find one I like. I was even thinking earlier today about where I should look for one, and if I’ll be able to find a decent one with all that I’m looking for in a mandolin. Your suggestion sounds like EXACTLY what I am looking for!

    Alton, once again – you are my hero, and I adore you so! Thanks for the continuous inspiration!

  7. 15
    Jason

    I’ll definitely be making this for Thanksgiving this year at the in-laws’. Also, you’re definitely not a shill Kyocera because they would have corrected the spelling of their company name. Thanks again for the recipe!

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