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.
BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
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.
BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
- Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
SLOW COOKER BRUSSELS SPROUTS WITH CRANBERRIES, PECANS, AND BUTTERNUT SQUASH
Slow Cooker Brussels Sprouts with Cranberries, Pecans, and Butternut Squash
Provided by Sweet Peas and Saffron
Number Of Ingredients 10
Steps:
- Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
- Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
- Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
- Add fresh cranberries and cook for 5 additional minutes
- Sprinkle with pecans and serve
- Sheet pan method:
- Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside
- Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
- Spread over the sheet pans evenly
- Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
- Add the cranberries, and return to the oven for 5 additional minutes
- Sprinkle with pecans and serve
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
I saw Chef Robert Irvine make these on the Food Network and I just had to try them. I adjusted the recipe for 4 people but I'm presenting the original recipe here. Absolutely delicious!
Provided by mer5901
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
- Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
- Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.
Nutrition Facts : Calories 145.1, Fat 7.3, SaturatedFat 3.7, Cholesterol 14.9, Sodium 121, Carbohydrate 17.9, Fiber 5.4, Sugar 6.7, Protein 5.3
BRUSSELS SPROUTS WITH CRANBERRIES & BACON
Help kids enjoy their veggies when you make Brussels Sprouts with Cranberries and Bacon. Crispy bacon slices, tart cranberries and sweet brown sugar gives Brussels Sprouts with Cranberries and Bacon lots of flavor.
Provided by My Food and Family
Categories Vegetable Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Spread cranberries onto 1/3 of the prepared baking sheet; sprinkle with sugar.
- Place Brussels sprouts, cut sides down, on remaining part of baking sheet; top with bacon.
- Bake 30 min., adding nuts to baking sheet after 20 min.
- Stir ingredients on baking sheet until combined; sprinkle with blue cheese.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES
This recipe is adapted from "The Best Diabetes Cookbook". It has a wonderful combination of flavors and goes well with a pork or with roasted chicken.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
- Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
- In nonstick skillet, melt the butter, saute onion and garlic just until tender.
- Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.
Nutrition Facts : Calories 152.4, Fat 6, SaturatedFat 2.2, Cholesterol 8.1, Sodium 94.1, Carbohydrate 23.3, Fiber 4.4, Sugar 9, Protein 3.9
BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERR
Make and share this Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 45m
Yield 1 Bowl, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
- 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
- HOW TO SLICE BRUSSELS SPROUTS.
- You can use the slicing disk of your food processor or slice the sprouts with a chef's knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.
Nutrition Facts : Calories 233.2, Fat 19.7, SaturatedFat 4.5, Cholesterol 16.2, Sodium 183.2, Carbohydrate 10.2, Fiber 3.8, Sugar 2.7, Protein 7.3
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BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES - FOOD …
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BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES | ALTON BROWN
From altonbrown.com
4.9/5 (11)Category Sides & SaladsServings 6Estimated Reading Time 1 min
- 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.
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