November 16, 2011

Warm Brussel Sprout Salad w/ Pecans & Cranberries

10 2


  • 1 cup chopped pecans or walnuts (about 4 oz.)
  • 1 1/2 lbs. brussel sprouts
  • 1/4 cup olive oil
  • 1/2 cup dried cranberries or cherries
  • 2 tsp. maple syrup
  • Salt and pepper


  1. Position a rack in the center of the oven and preheat to 350°. Spread the walnuts on a small baking sheet and bake until toasted, about 10 minutes. Let cool.
  2. Meanwhile, clean and prepare brussell sprouts by cutting off the root end, halve them lengthwise and shred crosswise with a very sharp knife.
  3. In a large skillet, heat the oil over medium-high heat. 
  4. Add the brussels sprouts, salt and pepper and cook, tossing well, until crisp-tender, about  5 minutes.
  5. Stir in the toasted walnuts, cranberries and maple syrup
  6. Serve warm

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