Thursday, December 9, 2010

Brussel sprouts with pecans and dried cranberries



Here is one of the many side dishes I made for our (almost) vegan Thanksgiving dinner.  I say almost because my brother made a delicious turkey for the meat eaters in the family.

serves 6-8 as a side dish

1 pound fresh brussel sprouts, rinsed, trimmed and quartered
1/3 cup coarsely chopped pecans
2-3 Tbsp olive oil
s/p
1/2 cup dried cranberries, chopped

Heat a large cast iron pan over medium heat and add the pecans.  Cook them, stirring continually so they don't burn, for about 2 minutes.  Remove them from the pan and set aside.  Add the olive oil to the heated pan and and dump in the quartered brussel sprouts and s/p.  Stir constantly until the brussel sprouts are tender and start to roast about 6 minutes.  If you like them a bit darker (like me) keep them in another minute or 2.  At the last minute stir in the cranberries and remove from heat.  They are ready to serve.

2 comments:

  1. Amazing timing! I've been trying to think of something creative to do with the brussels sprouts I bought ... now I have something to try tonight! Thanks!

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