Best 3 Brussels Sprouts With Pecans And Cranberries Recipes
If you're looking for a delicious and festive side dish that's perfect for the holidays, look no further than Brussels sprouts with pecans and cranberries. This dish is a medley of flavors and textures, with roasted Brussels sprouts that are slightly charred and caramelized, crunchy pecans, and tart cranberries. It's a simple dish to make, but it's sure to impress your guests. The recipe is also versatile, so you can easily customize it to your liking. For example, you can add other vegetables like carrots or parsnips, or you can use different nuts like walnuts or almonds. You can also adjust the amount of sweetness or tartness in the dish by adding more or less maple syrup or cranberries. No matter how you make it, Brussels sprouts with pecans and cranberries is a delicious and healthy dish that's perfect for any occasion.
Here are some of the other recipes you'll find in this article:
* Brussels sprouts with bacon and balsamic vinegar
* Roasted Brussels sprouts with Parmesan cheese
* Brussels sprouts with chestnuts and mushrooms
* Brussels sprouts with caramelized onions and apples
* Brussels sprouts with goat cheese and walnuts
These recipes are all easy to make and they're all packed with flavor. So whether you're looking for a quick and easy side dish or a more elaborate dish for a special occasion, you're sure to find a recipe in this article that you'll love.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS
Steps:
- Preheat the oven to 400° F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Wash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
- In a large bowl, combine the trimmed Brussels sprouts with the olive oil, salt, and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20 to 25 minutes or until the sprouts are tender with crispy, dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.
BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES
Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table! This crispy and crunchy salad might become one of your family's favorite Christmas side dishes! Dried cranberries provide a sweet contrast to the savory Brussels Sprouts. There is a bit of crunch from toasted pecans and chopped cooked bacon.
Provided by Julia
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
- Place Brussels sprouts on the baking sheet, cut side down.
- Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
- Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
- Drain bacon of fat and slice the bacon into small bites.
- Line a baking sheet with parchment paper. Add pecans in one layer.
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
- For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
- Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
- In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).
Nutrition Facts : Calories 407 kcal, Carbohydrate 23 g, Protein 7 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 312 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
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.
Provided by Level Agency
Categories Sides & Salads
Time 15m
Number Of Ingredients 6
Steps:
- 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.
Tips:
- Choose fresh Brussels sprouts: Look for firm, green sprouts with tightly closed leaves. Avoid any that are yellowed or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end and any discolored leaves.
- Roast the Brussels sprouts at a high temperature: This will help them caramelize and develop a slightly crispy exterior.
- Use a variety of seasonings: This recipe uses salt, pepper, garlic powder, and onion powder. You can also add other spices, such as cumin, chili powder, or smoked paprika.
- Add nuts and dried fruit: Pecans and cranberries are a classic combination that pairs well with Brussels sprouts. You can also use other nuts, such as walnuts or almonds, and dried fruit, such as raisins or cherries.
- Serve immediately: Brussels sprouts are best served hot out of the oven. They can be reheated, but they will lose some of their crispiness.
Conclusion:
This roasted Brussels sprouts recipe is a delicious and healthy side dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and slightly caramelized, and they are then tossed with a mixture of pecans, cranberries, and a maple- Dijon vinaigrette. The result is a dish that is both flavorful and visually appealing. This recipe is also very versatile. You can easily customize it to your own taste by adding different spices, nuts, or dried fruit. You can also use different types of vinegar in the vinaigrette, such as balsamic vinegar or apple cider vinegar. So next time you are looking for a healthy and delicious side dish, give this roasted Brussels sprouts recipe a try. You won't be disappointed!
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