Brussels Sprouts with Pecans and Cranberries
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 6
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.
Read More
Read Less
Software
- 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
Specialized Hardware
food processor or mandoline
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 6
Procedure
- 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.
RELATED RECIPES
