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.