Brussels sprouts are a versatile and nutritious vegetable that can be enjoyed in a variety of ways. Whether you’re looking for a new side dish or a main course, these delicious recipes will surely satisfy your taste buds.
Pan-Seared Brussels Sprouts With Cranberries and Pecans
Ingredients:
- 1 pound Brussels sprouts
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
- Trim the ends of the Brussels sprouts and cut them in half.
- Heat the olive oil in a skillet over medium heat.
- Add the Brussels sprouts and cook until they are golden brown and crispy, about 5-7 minutes.
- Add the cranberries and pecans to the skillet and cook for an additional 2 minutes.
- Drizzle the balsamic vinegar over the Brussels sprouts mixture and season with salt and pepper.
- Toss everything together and cook for another minute.
- Remove from heat and serve hot.
How to prepare:
Start by gathering all the necessary ingredients for the recipe. The Brussels sprouts should be fresh and firm, with no signs of wilting or discoloration. Rinse them under cold water and pat dry with a paper towel. Trim the ends of the Brussels sprouts and cut them in half. The cranberries and pecans should also be ready to use.
In a skillet, heat the olive oil over medium heat. Add the Brussels sprouts and cook them until they are golden brown and crispy. This will take about 5-7 minutes. Stir them occasionally to ensure even cooking. Once the Brussels sprouts are cooked to your desired level of crispiness, add the cranberries and pecans to the skillet. Cook everything together for an additional 2 minutes, stirring occasionally.
Next, drizzle the balsamic vinegar over the Brussels sprouts mixture and season with salt and pepper to taste. Toss everything together to evenly coat the ingredients with the vinegar and seasonings. Cook for another minute to allow the flavors to meld together. Remove the skillet from heat and transfer the pan-seared Brussels sprouts with cranberries and pecans to a serving dish.
Preparation time:
This recipe takes approximately 15 minutes to prepare, excluding the time needed to trim the Brussels sprouts and gather the ingredients.
Servings:
This recipe serves 4 people as a side dish. Adjust the quantities accordingly if serving more or fewer people.
Nutrition Facts:
Calories: 170, Fat: 10g, Carbohydrates: 19g, Protein: 4g, Fiber: 6g
Tips:
- If you prefer a sweeter flavor, you can add a drizzle of honey or maple syrup to the balsamic vinegar before tossing it with the Brussels sprouts mixture.
- For added texture and crunch, sprinkle some toasted breadcrumbs or shaved Parmesan cheese over the dish before serving.
FAQs:
Q: Can I use frozen Brussels sprouts instead of fresh ones?
A: While fresh Brussels sprouts are recommended for this recipe, you can use frozen ones if fresh ones are not available. Just make sure to thaw them completely and pat dry before cooking.
Q: Can I make this dish ahead of time?
A: Yes, you can. The pan-seared Brussels sprouts with cranberries and pecans can be prepared in advance and reheated before serving. Keep them in an airtight container in the refrigerator for up to 3 days.
Q: What can I serve this dish with?
A: These pan-seared Brussels sprouts go well with roasted chicken, grilled steak, or baked salmon. They also make a delicious addition to a Thanksgiving or holiday dinner spread.
Now that you have a flavorful and nutritious recipe for pan-seared Brussels sprouts with cranberries and pecans, it’s time to put it to the test in your kitchen. Enjoy!
