ALTON BROWN'S BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Make and share this Alton Brown's Brussels Sprouts With Pecans and Cranberries recipe from Food.com.
Provided by Magic Mushroom
Categories Vegetable
Time 20m
Yield 1 lb sprouts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color 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 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.
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JOSEPH NGANGA
[email protected]Easy to make and delicious!
Rabin Bhandari
[email protected]Delicious! I'll definitely be making these again.
Huzaifa Sohail
[email protected]These Brussels sprouts were a bit bland. I think I would have added more salt and pepper next time.
jael castillo
[email protected]I followed the recipe exactly and the Brussels sprouts turned out perfectly. They were roasted to perfection and the pecans and cranberries added a nice touch of sweetness and crunch.
Chris Smith
[email protected]The Brussels sprouts were a bit overcooked, but they still tasted good.
Constant Ofori
[email protected]These Brussels sprouts were a bit too spicy for my taste. I think I would have used less cayenne pepper next time.
Andrew Smart
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed this recipe. The pecans and cranberries added a nice sweetness and crunch.
Imran Shanu
[email protected]I made these Brussels sprouts for Thanksgiving dinner and they were a huge hit! Everyone loved them.
Snack M
[email protected]I followed the recipe exactly and the Brussels sprouts turned out perfectly.
seth mrdabzmcshatterbudder
[email protected]Not my favorite recipe.
Hashan Dhananjaya
[email protected]These Brussels sprouts were a disappointment. They were bland and mushy.
Mr Imran Ali
[email protected]I'll definitely be making these again.
Sage or robin Dickerson
[email protected]Perfect side dish for a holiday meal.
Hassan Mehmood Qadri
[email protected]Easy to make.
T Castillo
[email protected]Delicious!
Jeffrey Apperson
[email protected]The Brussels sprouts were a bit overcooked. I think I would have roasted them for a few minutes less.
Md Boikka
[email protected]These Brussels sprouts were a bit too sweet for my taste. I think I would have preferred them with less cranberries or maybe even no cranberries at all.
Cream Lady
[email protected]Easy to make and delicious! I followed the recipe exactly and the Brussels sprouts turned out perfectly. The pecans and cranberries added a nice crunch and tartness. I served them with roasted chicken and mashed potatoes and it was a perfect meal.
susma katwal
[email protected]I've never been a big fan of Brussels sprouts, but this recipe changed my mind. The roasting process really brings out their flavor and the pecans and cranberries add a nice touch of sweetness. I'll definitely be making these again.
Mark Target
[email protected]These Brussels sprouts were a hit at our dinner party! They were perfectly roasted and the combination of pecans and cranberries added a nice sweet and savory flavor. I'll definitely be making these again.