Brussels Sprouts Recipe with Pecans and Cranberries | Alton Brown
Tired of roasting your sprouts? Alton Brown's easy & quick shredded Brussels Sprouts recipe is best for Thanksgiving — ready with pecans and cranberries.
Ingredients
- 1 pound Brussels sprouts, rinsed and trimmed
- 1/4 cup pecans, coarsely chopped
- 3 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup dried cranberries, coarsely chopped
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