Alton Browns Brussels Sprouts With Pecans And Cranberries Food

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BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

  • Slice the Brussels sprouts using the thinnest slicing disc 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.

ALTON BROWN'S BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Alton Brown's Brussels Sprouts With Pecans and Cranberries image

Make and share this Alton Brown's Brussels Sprouts With Pecans and Cranberries recipe from Food.com.

Provided by Magic Mushroom

Categories     Vegetable

Time 20m

Yield 1 lb sprouts, 6-8 serving(s)

Number Of Ingredients 6

1 lb fresh Brussels sprout, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 ounces coarsely chopped dried cranberries

Steps:

  • 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.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

  • 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.

MAGIC MUSHROOMS



magic mushrooms image

Make and share this magic mushrooms recipe from Food.com.

Provided by kimbearly

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 onion, diced
24 large mushrooms, sliced
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon garlic
1 -2 dash Worcestershire sauce
2 tablespoons lemon juice
1/4 cup sherry wine

Steps:

  • melt butter and saute onions till soft.
  • add mushrooms, and remaining ingriedients.
  • bring to a low simmer for 10-15 minutes.
  • serve with steaks or chicken.

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