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
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.


  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!