Cranberry Brussels Sprouts
1 pound Brussels Sprouts
3 ounce raw pecans, chopped
1 tbs vegan butter (I used Earth Balance)
4 ounces dried cranberries
1/2 tbs extra virgin olive oil
1/2 cup panko bread crumbs
Salt and pepper to taste
Rinse the brussel sprouts and remove any brown leafs. Cut off the tip of the steam. Cut the brussel sprouts into shreds (or use a food processor like Alton did).
In a skillet over medium-high heat, lightly toast the chopped pecans. It will only take a minute or two. The color won't change much but you will be able to smell the aroma. Remove from the pan and set aside.
In the same skillet, add the butter and brussels sprout shreds. Cook over medium heat for 5 minutes, until the sprouts soften.
Next add the cranberries and cook for one minute longer.
Transfer to a serving bowl. Add the olive oil and bread crumbs. Mix well.
Season with salt and pepper to taste.
Now dig into this delicious dish! Michael and I devoured the bowl. I even hoped Jack wouldn't eat his portion (I gave him just the sprouts, never give a baby nuts as they are a choking risk). But he devoured his too! I will need to make this again soon, it was just so good!