Brussels Sprouts With Pecans And Cranberries Recipes

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 400°F. Drizzle a rimmed metal sheet pan with olive oil.
• Toast pecan halves in a dry skillet over medium heat until lightly golden and fragrant.
• Toss the thawed Brussels sprouts in the olive oil before popping into the oven for 15 to 20 minutes. Once they start turning golden, remove and add the 1/2 cup of fresh cranberries.
• Return the pan to the oven and continue to roast for 5 to 8 additional minutes. When the berries start to pop, pull them out of the oven.
• Remove the roasted Brussels sprouts and cranberries with a spatula, and transfer them to a bowl. Add the toasted pecans.
• In a small bowl, combine the maple syrup, balsamic vinegar and vanilla. Whisk to combine and pour over the sprouts and pecans. Toss to coat. Taste and season with salt and black pepper if needed.

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

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).

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

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 TOASTED PECANS

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.