I always love a brussels sprout. I don’t think I love any vegetable more than a brussels sprout. Usually, I go with roasting them, but the Serving Up the Harvest cookbook had a recipe for Holiday Brussels Sprouts with Pecans and Cranberries that I’ve been wanting to try. This recipe steamed the brussels sprouts instead, and I enjoyed it much more than I was expecting to enjoy it! This would make an excellent side dish for Thanksgiving or other holidays, but also are a nice addition to the fall.
Holiday Brussels Sprouts with Pecans and Cranberries
1 1/4 – 1 1/2 lb Brussels sprouts
1/2 c dried cranberries
2 Tbsp butter
1 c pecan halves
2 shallots, minced
salt & pepper
Steam the brussels sprouts and cranberries over boiling water until the brussels sprouts are tender but still crunchy, about 8 minutes. Immediately transfer to a serving dish.
While the brussels sprouts and cranberries are steaming, melt the butter in a small skillet over medium heat. Add the pecans and shallots and saute until the shallots are translucent and the pecans are fragrant, about 3 minutes.
Pour the butter and pecan mixture over the Brussels sprouts and cranberries, toss gently, and serve.