These Brussels sprouts are roasted to golden perfection and tossed with crunchy pecans and sweet cranberries. It’s a mix of flavors that’s hard to resist!
Who knew Brussels sprouts could be this fun? I love how the sweet and nutty bits make a tasty team with the veggies. Perfect for any holiday table! 🎉
Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are the star here! Trim and slice them for even cooking. If you’re in a pinch, frozen Brussels sprouts can work, but the texture might be a bit different.
Pecans: Toasted pecans add a beautiful crunch. If you can’t find pecans, walnuts or almonds are great alternatives. Just make sure to toast them for that extra flavor!
Dried Cranberries: These provide a sweet pop! If cranberries aren’t available, you could use raisins or chopped dried cherries instead.
Olive Oil or Butter: Both work well, but I lean towards olive oil for a lighter feel. You can easily use coconut oil if you’re looking for a dairy-free option.
Balsamic Vinegar: This adds depth of flavor. If you don’t have it, apple cider vinegar or red wine vinegar could serve as substitutes, though the taste will be slightly different.
How Do I Get My Brussels Sprouts Perfectly Cooked?
If you want your Brussels sprouts to be tender and golden brown, here’s how to do it right:
- Start with a preheated skillet. Medium heat is key for even cooking.
- Add the sprouts, stirring occasionally to prevent sticking. Cook them for about 5-7 minutes, or until they soften. Look for a nice golden color!
- Mix in the pecans and cranberries right at the end for a quick flavor infusion. This will ensure they stay crunchy!
Remember, don’t rush the process. Let those flavors marry together for a delicious result!
How to Make Alton Brown’s Brussels Sprouts With Pecans and Cranberries
Ingredients You’ll Need:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 cup pecan halves, toasted
- 1/2 cup dried cranberries
- 2 tablespoons olive oil or butter
- 2 tablespoons balsamic vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This tasty Brussels sprouts dish takes about 10 minutes to prepare and 10 minutes to cook. So, in just 20 minutes, you can have a delightful side ready to impress your family or guests!
Step-by-Step Instructions:
1. Preheat the Skillet:
Start by placing a large skillet on the stove over medium heat. This helps to ensure even cooking for your Brussels sprouts!
2. Add Oil or Butter:
Once the skillet is warm, pour in the olive oil or add butter. Allow it to melt and coat the pan evenly for great flavor!
3. Cook the Brussels Sprouts:
Now, toss in the thinly sliced Brussels sprouts. Sauté them for about 5-7 minutes, stirring occasionally. You want them to soften and get those lovely golden brown spots—this is where the flavor really develops!
4. Mix in Pecans and Cranberries:
After the sprouts are nicely browned, stir in the toasted pecans and dried cranberries. Cook this mixture for an additional 1-2 minutes. You’ll love the delicious aroma that fills your kitchen!
5. Add Balsamic Vinegar:
Remove the skillet from heat and carefully stir in the balsamic vinegar. This adds a tangy sweetness that ties the dish together.
6. Season and Serve:
Season the dish with salt and freshly ground black pepper according to your taste. Toss everything together nicely so each bite is flavorful. Transfer it to a serving bowl and enjoy warm!
Enjoy this delicious, nutty, and sweet Brussels sprouts dish perfect for holiday gatherings or everyday meals!
Can I Use Frozen Brussels Sprouts for This Recipe?
It’s best to use fresh Brussels sprouts for optimum flavor and texture, but if you have frozen ones, you can use them as well. Just make sure to thaw and drain them well before slicing and cooking, as excess moisture can affect the dish.
How Do I Store Leftover Brussels Sprouts?
Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm them in a skillet over low heat until heated through, or microwave them for a quick option.
Can I Make This Dish Ahead of Time?
Yes! You can cook the Brussels sprouts, pecans, and cranberries ahead of time and store them separately. When you’re ready to serve, simply reheat everything in a skillet and add the balsamic vinegar at the last moment to keep it fresh.
What Can I Substitute for Pecans?
If you’re not a fan of pecans or have a nut allergy, walnuts or almonds are great substitutes. Just make sure to toast them for similar crunch and flavor!
