These Brussels sprouts are bright and tasty, bringing together crunchy pecans and sweet cranberries for a fun twist. Perfect for holiday meals or any dinner table!
Honestly, who knew sprouts could be this good? The combo of flavors makes you forget they’re a veggie! I like to make a big batch so I can snack on leftovers. Yum!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh is best for this recipe. Choose bright green, firm sprouts. If you can’t find Brussels sprouts, you could substitute green cabbage, though the texture will differ slightly.
Pecans: Toasted pecans add a nice crunch. If you have nut allergies, try sunflower seeds for a similar crunch in your dish. Toasting them brings out their flavor, so don’t skip this step!
Dried Cranberries: These add sweetness and a pop of color. If cranberries aren’t available, raisins or chopped dried cherries work well, adding a similar sweetness.
Maple Syrup: I love using pure maple syrup for its rich flavor. If you’re looking for sugar alternatives, agave syrup or honey are good substitutes.
How Do You Cook Brussels Sprouts Without Making Them Bitter?
Cooking Brussels sprouts just right is key! When you sauté them, go for medium heat and watch closely. Overcooking can make them bitter, so aim for that sweet spot where they’re tender yet still bright green. Here’s how:
- Trim and shred your Brussels sprouts finely for even cooking.
- Use enough butter to coat them well, enhancing flavor without overwhelming them.
- Stir often to prevent burning and ensure even cooking.
- Cook until just tender, around 5-7 minutes, so they stay vibrant and flavorful!
These simple steps help you enjoy perfectly cooked sprouts without that unpleasant bitterness!
Alton Brown’s Brussels Sprouts With Pecans and Cranberries
Ingredients You’ll Need:
- 1 1/2 pounds Brussels sprouts, trimmed and shredded
- 2 tablespoons unsalted butter
- 2 tablespoons pecans, toasted and roughly chopped
- 1/4 cup dried cranberries
- 1 tablespoon pure maple syrup
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook, so you’re looking at a total of about 20 minutes from start to finish. It’s quick and easy, making it perfect for busy weeknights or holiday gatherings!
Step-by-Step Instructions:
1. Prepare the Brussels Sprouts:
Start by trimming the ends of the Brussels sprouts and removing any tough outer leaves. Then, shred the sprouts finely using a sharp knife, mandoline, or food processor. This helps them cook evenly and quickly.
2. Sauté the Sprouts:
Heat a large skillet over medium heat and add the unsalted butter. Once it has melted and is bubbly, toss in the shredded Brussels sprouts. Sauté them for about 5-7 minutes, stirring occasionally, until they’re tender but still slightly crisp and bright green. You want that perfect crunch!
3. Add Pecans and Cranberries:
Once the Brussels sprouts are looking great, stir in the toasted pecans and dried cranberries. This adds a lovely crunch and sweetness to the dish.
4. Drizzle with Maple Syrup:
Next, drizzle the maple syrup over the mixture. Toss everything together to combine well, allowing the syrup to warm and coat the ingredients for about 1-2 minutes. This will bring all those flavors together beautifully!
5. Season and Serve:
Finally, season with salt and freshly ground black pepper to your taste. Give it one last mix, then remove from heat and transfer the Brussels sprouts mixture to a serving bowl. Serve warm and enjoy this delicious side dish at your table!
Can I Use Frozen Brussels Sprouts Instead?
While fresh Brussels sprouts are best for texture and flavor, you can use frozen ones in a pinch. Just make sure to thaw and drain them well before cooking to avoid excess moisture that can make them soggy.
How Can I Make This Recipe Vegan?
To make this dish vegan, simply replace the unsalted butter with olive oil or a plant-based butter alternative. The rest of the ingredients are already vegan-friendly!
What’s the Best Way to Store Leftovers?
Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm them in a skillet or microwave until heated through, but be careful not to overcook!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in other ingredients like diced apples, sliced almonds, or even crumbled feta for a different flavor profile. Just remember to keep the balance of flavors in mind!