Good Eats - Brussels Sprouts with Pecans and Cranberries

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 12.6 g
  • Cholesterol: 5.2 mg
  • Sodium: 19.6 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Good Eats - Brussels Sprouts with Pecans and Cranberries calories by ingredient
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Introduction

Good Eats - 1211 - A Cabbage Sprouts in Brussels

Reluctantly agreeing to help refurbish the reputation of Brussel sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats.
Good Eats - 1211 - A Cabbage Sprouts in Brussels

Reluctantly agreeing to help refurbish the reputation of Brussel sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats.

Number of Servings: 6

Ingredients

    1 pound fresh Brussels sprouts, rinsed and trimmed
    3 ounces coarsely chopped pecans
    3 tablespoons unsalted butter
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground pepper
    4 ounces coarsely chopped dried cranberries

Directions

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.

Serving Size: Yields 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BOSS413.

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