Saturday, February 23, 2013

brussels sprouts, apple, cranberry, & pecan skillet

Okay, so remember when I wrote about how the meal plan for last week was missing all because of frozen Brussels sprouts?

Well, this week, I was dying for some brussels sprouts since I missed out on them last week, and so I made this skillet up.   My sister Steph often makes this minus the apples as a side dish for holidays, which is where I got the idea, but I decided to turn it into a meal.  And, it was perfect.  Thanks for the idea, Steph!

Speaking of siblings... This weekend, I have a special houseguest:  my sister Hannah's little golden puppy Pilot is spending the entire weekend with me.  :  )

Last night was Pilot's first night away from my parents' dog, Briar, and he did pretty well except for the part where he was up at 3 a.m. barking at my neighbor's dogs.  He's a little bit country, but a little time in the city will (probably) fix that... Right?

I think you could "beef up" this vegetarian dish by serving it over barley or just by serving it with some nice bread, savory scones, or rolls as a side, but I thought it was perfect even without any extra fixings. It is also delicious cold if you have any left over.

Oh, and sorry for the bad pictures!  Apparently the lighting was a little too weird for the green of my veggies to turn out normally.  But-hey!-it's delicious, and I don't have any other directions to link you to when I post the meal plan on Monday, so I figured I'd still share it.  : )

2 to 3 tablespoons of butter for cooking
approximately 1 lb Brussels sprouts, halved and stems removed
salt and pepper to taste
1 medium to large apple, chopped into small pieces
handful of craisins (about 1/3 cup)
handful of pecans (about 1/3 cup)
1 to 2 tablespoons of butter for browning


  1. Heat a large skillet over medium heat with 2 to 3 tablespoons of butter.
  2. When the butter has melted, add in your halved Brussels sprouts.  Sprinkle with salt and pepper.
  3. Sauté the Brussels sprouts, turning with a spatula constantly, for about 5 to 6 minutes or until they start to turn brown.
  4. While you sauté the Brussels sprouts, melt the additional 1 or 2 tablespoons of butter over medium-high heat in a separate, small skillet.  Once the butter has melted, continue to leave it over the heat, stirring or whisking constantly until small brown flecks appear at the bottom.  Once you see the little brown flecks in the butter, remove from the heat immediately and set aside.
  5. Add in the apple pieces and sauté for another minute, allowing the apple to soften.  Toss in craisins and pecans and continue to cook for another minute or so while stirring.
  6. Pour the browned butter over the skillet and stir to distribute evenly.  Adjust salt & pepper.  Serve hot.

Makes about 2 servings.

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