Tuesday, December 18, 2012

brussels sprouts with vinegar & cranberries

sadly, it is food network's last food fest of the year.  we started early in july with summerfest...focusing each week on fresh in-season fruit and vegetables (featuring a different item each week) and moved into fall fest late september.  i will miss the weekly recap of recipes from my favorite food network chefs and food bloggers.

we end the year with brussels sprouts...one of my favorite winter vegetables.  this recipe requires searing the sprouts in a hot cast iron pan which caramelizes, sweetens and eliminates any bitterness.  paired with onions, pecans, cranberries and topped with seasoned rice vinegar, this is a perfect side dish for your holiday table.  give it a try...i predict even brussels sprouts haters will eat every bite.

thanks food network...it has been a terrific year.  see you next summer!

brussels sprouts with vinegar & cranberries
1 lb brussels sprouts, halved with stems cut off 
1/4 cup plus 2 tbsp extra virgin olive oil
1/4 cup white onion, coarsely chopped
1/4 cup pecans, coarsely chopped
1/4 cup dried cranberries
3 tbsp seasoned rice vinegar
sea salt
freshly ground black pepper

heat a cast skillet over med-high heat. (cast iron is preferred for this recipe)  when hot add 2 tbsp olive oil and the brussels sprouts, cut side down.  cook without stirring for 5 minutes. the sprouts should be deep brown and caramelized.  season with a pinch each salt and pepper.  add onions and stir.  cook for another 2-3 minutes or until onions begin to soften.  add remaining olive oil, pecans and cranberries and cook for another 2-3 minutes.  add vinegar.  taste and adjust seasonings if needed.  cook an additional minute.  serve.

it is brussels sprouts week at food network's fall fest. check out all the delicious sounding recipes from my blogger friends:
Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
Cooking With Elise: Perfectly Roasted Brussels Sprouts
Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
And Love It Too: Lemon-Infused Brussels
Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
HGTV Gardens: Garden-to-Table: Brussels Sprouts
FN Dish: Simple Brussels Sprouts Recipes


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1 comment:

Entropy Kitchen said...

I love making sauteed Brussels Sprouts with Caramelized Shallots and Spiced Pecans!

I was taken back to Thanksgiving (the last time I cooked this dish) when I came upon your post.

Now I am hungry.

Thank you for sharing your creativity. I'll be checking in for more.