Best 5 Alton Browns Brussels Sprouts With Pecans And Cranberries Recipes
When it comes to preparing a delectable and unforgettable side dish, Alton Brown's Brussels sprouts with pecans and cranberries emerge as a true culinary masterpiece. This dish artfully combines the earthy sweetness of Brussels sprouts with the nutty crunch of pecans and the tart brightness of cranberries, resulting in a captivating symphony of flavors. Its captivating appearance, featuring vibrant green sprouts adorned with the rich hues of pecans and cranberries, is sure to make it the star of any dining table. Get ready to embark on a culinary adventure as we delve into the secrets of creating this extraordinary dish, leaving your taste buds tantalized and your guests asking for more.
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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 disc 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 BACON AND CHEESE
Steps:
- Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
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.
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.
Tips:
- Choose fresh Brussels sprouts. Look for sprouts that are firm and brightly colored, with no signs of wilting or bruising.
- Trim the Brussels sprouts. Cut off the stem end and any wilted or damaged leaves.
- Blanch the Brussels sprouts. This helps to tenderize them and bring out their natural sweetness. To blanch, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are tender-crisp. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Roast the Brussels sprouts. Preheat your oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread the sprouts in a single layer on a baking sheet and roast for 15-20 minutes, or until they are tender and slightly browned.
- Add your favorite toppings and seasonings. Once the Brussels sprouts are roasted, you can add a variety of toppings and seasonings to taste. Some popular options include bacon, Parmesan cheese, dried cranberries, and chopped nuts.
Conclusion:
These recipes for Roasted Brussels Sprouts with Pecans and Cranberries are a delicious, healthy, and easy-to-prepare side dish. They are perfect for a weeknight meal or a special occasion. With their sweet and savory flavor, these Brussels sprouts are sure to be a hit with everyone at your table. By following the tips in this article, you can create the perfect roasted Brussels sprouts. With a little bit of effort, you can elevate this humble vegetable into a dish that is both delicious and nutritious. Roasted Brussels sprouts with pecans and cranberries are a great way to add more vegetables to your diet. They are also a good source of fiber, vitamins, and minerals. So next time you are looking for a healthy and delicious side dish, give these roasted Brussels sprouts a try. You won't be disappointed!
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