| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound fresh Brussels sprouts, rinsed and trimmed
- 3 ounces coarsely chopped pecans
- 3 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces coarsely chopped dried cranberries
Instructions
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 240 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 99 mg |
| Serving Size | 1 of 6 servings |
| Calories | 240 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 99 mg |
Reviews
I make this every year the day before Thanksgiving. I like it even better chilled overnight. I call it a Brussels Slaw.
Love this recipe. Perfect for the holidays. Compliments whatever meat I’m serving whether turkey, ham, or prime rib.
Delicious and super simple! We were never brussell sprouts fans until we tried this recipe. Now, this recipe is a regular part of our rotation. One note: we did find that a 12” straight-sided skillet works better than a 10” skillet. The smaller skillet felt a little over full.
This was easily my favorite recipe this Thanksgiving. Took Alton’s advice and got an (organic) brussels sprouts stalk (at local farmer’s market – Yay northern California).
The recipe was very easy and quick to cook and absolutely delicious!
Delicious! I make these frequently. The only change I make is to use a combo of EVOO & walnut oil or all EVOO, since we’re watching the sat. fat.
So easy and so delicious! Everyone asks for the recipe. Thanks Alton!
Delicious! Second time I made them I reduced the amount of butter and sauted an onion with the sprouts. Added flavor and reduced fat. Yum!
I am not a fan of Brussels Sprouts, never have been and wouldn’t eat them, I saw Alton do this recipe on Good Eats and knew I just had to try them. I’m the only one who doesn’t eat them so I knew everyone else would still like them even if I didn’t. I tell you what, they were absolutely delicious. I follow the recipe just as it is, and everyone including me loved them. Easy to make. We will be making these Brussels Sprouts a lot.
I should have found this recipe years ago. I feel I missed out on so many Brussels sprouts. Absolutely the best recipe for sprouts! I tweaked it just a tad, by adding a splash of milk when cooking the sprouts, which made it even yummier. I also chopped up the pecans pretty small, but I think that was a good thing.