Pecan Cranberry Brussels Sprout Slaw

prep time:: 15 min
total time:: 25 min

Makes 6 to 8 servings

Sweet, crunchy, and buttery, all at the same time! This hot Brussels sprout slaw is so good it’s hard to get enough. There is no sauce and minimal seasoning, but it all makes sense when you take that first bite.

ingredients

1 lb. fresh Brussels sprouts, rinsed and trimmed.
3 oz. coarsely chopped pecans
3 tbsp. unsalted butter
1/4 tsp. salt
1/4 tsp black pepper
4 oz. coarsely chopped dried cranberries.

directions

1
Slice the Brussels sprouts with the thinnest slicing disk on a food processor, or cut into disks with a knife.
2
Lightly toast the chopped pecans in a large skillet until they become dark brown and aromatic, about 2 minutes.
3
Add butter to the pan and stir to combine.
4
Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continuously until sprouts are tender.
5
Remove from the heat and toss in cranberries.