Alton Brown's Brussels Sprouts with Pecans and Cranberries
InstructionsOnOff. Preheat oven to 425°F (220℃). Spread the halved Brussels sprouts across a large baking sheet. Drizzle the olive oil over the sprouts, and then sprinkle over the nutritional yeast (if using), garlic powder, salt, and pepper. Toss well so that the sprouts are evenly coated in the oil and seasonings.
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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.
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Repeat with the remaining Brussels sprouts and bacon slices. Bake until the bacon is brown and the Brussels sprouts are knife tender, 30 to 35 minutes. Meanwhile, finely chop 1 clove garlic, squeeze the juice from 1/2 lemon to get 1 tablespoon, and place both in a small bowl. Crumble 1 ounce blue cheese (about 1/4 cup) and add to the bowl.
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Directions. Watch how to make this recipe. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender.
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Procedure. Heat a grill to medium. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave-safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika, and salt, and toss to combine.
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Heat oven to 425°F. Trim the dry ends from the sprout and remove any yellow outer leaves, then halve the sprouts longitudinally. Toss the sprouts with the olive oil and salt in a large bowl and spread in an even layer on a half-sheet pan, cut-sides down. Roast until the sprouts are lightly browned and tender, 20 to 25 minutes.
Alton Brown's Brussels Sprouts With Pecans and Cranberries Recipe
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.
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Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a.
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Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the Brussels sprouts and stir gently to coat with oil. Continue sauteing until the Brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat.
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Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken 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.
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Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender.
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Trim the stem ends from the Brussels sprouts, removing any yellowing outer leaves, and split the sprouts in half, lengthwise. (Any unusually large specimens should be quartered.) Place the Brussels sprouts, water, and 1 teaspoon of the salt into a 10-inch straight sided saute pan over medium-high heat. Cover and cook until tender, about 5 minutes.
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Watch how to make this recipe. Heat a grill to medium. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine.
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Procedure. Cut the stem end off the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half lengthwise. Place the Brussels sprouts, water, and salt into a 3- to 4-quart saucier and cover. Place over high heat and cook until tender, about 5 minutes. Remove and serve immediately. Pantry.
