Brussels sprouts are delicious. To hear how people sometimes talk about them, you’d think they were horrors instead of the nutritious little brassica gems they really are. This recipe is a super way to change people’s minds about Brussels sprouts. Leeks, tart dried cherries, and rich, crunchy pecans all combine with the sprouts to make even the wariest sprout eater willingly wolf them down.
- 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.
- 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.
¼ cup olive oil
2 cups sliced leeks, cleaned white and light green parts only
8 cups shredded Brussels sprouts or cabbage
Salt, to taste
¼ cup cider vinegar
⅓ cup dried cherries
2 teaspoons sugar
¼ teaspoon smoked paprika
⅓ cup roughly chopped pecans
Ann's Tips and Tricks
If you can’t find pecans, use either almonds or walnuts.