This Christmas, we enjoyed a wonderful vegan dinner. This brussel sprout recipe was inspired by a recipe by Alton Brown. It is beautiful, bright green, and has a touch of sweet from the dried cranberries. It was a hit!
Ingredients:
20 or so brussel sprouts - clean, ends cut off
1/3 cup coarsely chopped pecans
1/2 cup dried cranberries (I used dried cranberries and cherries because I had both)
1/3 cup white cooking wine
1/2 Tbl olive oil
Directions
Using a food processor with the thin slicing blade, slice the brussel sprouts. If you don't have a food processor, use a mandolin or chop by hand as thin as possible. (If chopping by hand, you might cut the brussel sprouts in half before finely chopping them).
In a large saute pan, add chopped pecans over medium heat. Let them roast for about 2 minutes, until they begin to darken and let off that wonderful roasted aroma.
Add olive oil and heat for about 1 minute. Add brussel sprouts and douse with cooking wine. Cook over medium high heat until the brussel sprouts turn that beautiful bright green color. Add cranberries and toss lightly.
Remove from heat and serve immediately. Yum!
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