Brussels Sprouts with Pecans and Cranberries

Name: Brussels Sprouts with Pecans and Cranberries
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh Brussels sprouts, rinsed and trimmed; 113 grams coarsely chopped dried cranberries; 0 teaspoons kosher salt; 85 grams coarsely chopped pecans; 0 teaspoons freshly ground pepper; 3 Tbsps unsalted butter

You can never have too many side dish recipes, so give Brussels Sprouts with Pecans and Cranberries a try. Watching your figure? This gluten free, primal, and vegetarian recipe has 179 calories, 3g of protein, and 12g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. Christmas will be even more special with this recipe. If you have brussels sprouts, cranberries, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Food Processor

Mandoline

Knife

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.

Ingredients you will need

Pecans

Equipment you will use

Frying Pan

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.

Ingredients you will need

Brussels Sprouts

Salt And Pepper