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Servings: 4 Prep time: 20 minutes
Brussels Sprouts with Pecans & Dried Cherries
I think Brussels sprouts are delicious. To hear how people sometimes talk about them, you’d think they were horrors instead of the nutritious little cruciferous gems they really are. This recipe is a super way to change people’s minds about Brussels sprouts. It happens to be perfect for the neutropenic diet too. Leeks, tart dried cherries, and rich, crunchy pecans all combine with the sprouts to make even the wariest sprout eater willingly wolf them down.
1. Heat the olive oil in a wide skillet over medium-high heat. Add the leeks and cook for 3 minutes or until bright green and about to turn golden. Add the Brussels sprouts, sprinkle with salt and cook, stirring occasionally, for 8 minutes, or until they start to brown.
2. Add in ⅓ cup of water, vinegar, dried cherries, sugar and smoked paprika. Cook until all the liquid has evaporated and the sprouts are well browned, about 3 to 5 minutes. Stir in the pecans, taste for salt and serve immediately or at room temperature.
Ann’s Tips and Tricks
If you can’t find pecans, use either almonds or walnuts.