[Buckeye]

I made this last night and it was so wonderful that I wanted to share.

I adapted it from an Alton Brown recipe.

2 T chopped pecans
1 lb fresh brussels sprouts
1/4 c dried cranberries

Using the slicer blade of a food processor slice the sprouts. They actually come out almost shredded but DO NOT use a shredder because it just mangles them.

Toast the pecans in nonstick skillet until they start to give off that wonderful aroma. Lightly drizzle olive oil in the pan and add the sprouts. I kept the heat at medium. Stir often until the sprouts get that beautiful bright green color and are starting to become tender. Add the cranberries and toss for about 2 minutes.

That's it. It was beautiful on the plate and the flavors complimented each other so well.

[Rosinante]

oh that I'll definitely have tomorrow - I ADORE brussels sprouts! Thankyou!

[recidivist]

This sounds wonderful. Thanks for posting it.

[ellabelle]

That sounds so good! I just ate a whole frozen bag of brussel sprouts yesterday, but I may have to run out to buy another so I can try this tomorrow too. Thanks for the recipe!

[recidivist]

One question...do you do the cranberry toss on the heat, or off?

[Buckeye]

I toss the cranberries in for the last 2 minutes off cooking time. It kinda softens them a bit. So, yesterday, I took the leftovers and tossed them w/ some leftover brown rice and leftover salmon. Instant stirfry! the sprouts reminded me of bok choy.

[efova]

I love roasted brussels sprouts so much that it's hard to get me to want to try them any other way but I think this one has piqued my interest enough to stray from my tried and true. Thanks for the tip.

[juls64]

What great timing!

I just bought some brussel sprouts at the store today. I think your recipe sounds great.

Thanks for sharing.

[BrighterPath]

yum! Too funny. I have a bag of frozen brussel sprouts out that I am about to steam with dinner. now I really wish I had some pecans and cranberries on hand. oh well, next time. Thanks!

Laura