1 lb. fresh Brussels sprouts, rinsed and trimmed
3 oz. coarsely chopped pecans
3 Tbsp. unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 oz. coarsely chopped dried cranberries
Slice the Brussels sprouts using the thinnest slicing disc of a food processor.
Set a 10-inch sauté 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.
3 oz. coarsely chopped pecans
3 Tbsp. unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 oz. coarsely chopped dried cranberries
Slice the Brussels sprouts using the thinnest slicing disc of a food processor.
Set a 10-inch sauté 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.This recipe can be found here.
