Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brussels sprouts with pecans and cranberries. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brussels Sprouts with Pecans and Cranberries is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Brussels Sprouts with Pecans and Cranberries is something that I’ve loved my entire life. They’re fine and they look fantastic.

THANKSGIVING SIDE DISH - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. Cook, stirring continually, until the pecans darken in color and begin to give off a.

To begin with this recipe, we must first prepare a few ingredients. You can cook brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brussels Sprouts with Pecans and Cranberries:

1. Prepare 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
2. Get 3 oz coarsely chopped pecans or walnuts
3. Take 3 TBSP unsalted butter
4. Take 1/4 tsp kosher salt
5. Make ready 1/4 tsp freshly ground pepper
6. Take 4 oz coarsely chopped dried cranberries

Make the holidays easier with these slow cooker Brussels sprouts with butternut, pecans and cranberries. Brussels Sprouts make the perfect side dish to accompany any Thanksgiving feast. This recipe is so simple, it will allow you to create an amazing side without a lot of work. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar.

Steps to make Brussels Sprouts with Pecans and Cranberries:

1. Note: To get rid of the bitter taste of Brussels sprouts parboil them for about 30 seconds or brine them in slightly salted for about 10 minutes just before you cook them.
2. Bring a pot of heavily salted water to a boil. Blanch your Brussels sprouts for 30 seconds, drain,cool and dry thoroughly.
3. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. You can also slice them thinly with a knife or a mandolin.
4. Heat sauté pan over medium-high heat and add the pecans/walnuts. Cook, stirring continually, until the nuts just start to darken in color and begin to give off a toasted aroma, approximately 2 minutes.
5. Add the butter to the pan and stir to combine.
6. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually and the sprouts are just tender, approximately 3-5 minutes.
7. Remove the pan from the heat; add the cranberries, toss and serve.

Arrange brussels sprouts cut side down. While veggies are roasting, prepare the simple dressing. Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish made with cranberries and pecans! Looking for the perfect veggie side dish for the holidays? Try Roasted Brussels Sprouts with Cranberries and Pecans!

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