Brussels Sprouts with Pecans and Cranberries
When the first big Brussels sprouts of the year roll around in mid-October, this autumnal application with pecans and cranberries is the first dish I make. It’s basically a cooked slaw, which we need more of, if you ask me.Since I hate washing the thing, I often skip the food processor and use a mandoline. My favorite for this is made by Kyrocera, and no they don’t pay me to say that. It’s a hand-held model with four different cut sizes. I use the 3mm for this. Wafer thin!This recipe first appeared in Season 12 of Good Eats.
- Time: 15 min
- Servings: 6
Source: Alton Brown
Ingredients
- pound Brussels sprouts, rinsed and trimmed
- pecans, coarsely chopped
- tablespoons unsalted butter
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- dried cranberries, coarsely chopped