Brussels Sprouts with Walnuts and Craisins

This is my first time having Brussels sprouts. I must be honest and say that it was different. My problem was that I did not have a food processor that was able to slice the Brussels sprouts for me nor do I have a mandolin (yet). So some pieces were thicker than others which caused problems with the cooking time. However minus the large slices the dish was not bad, you just need to make sure you get thin slices.

  • 1 pound fresh Brussels sprouts, rinsed and sliced very thin
  • 3 ounces coarsely chopped walnuts
  • 6 pieces of turkey bacon, chopped in small pieces
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces craisins

  1. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandolin.
  2. Set a 10-inch straight-sided saute pan over medium-high heat and add the walnuts. Cook, stirring continually, until the walnuts darken in color and begin to give off a toasted aroma, approximately 2 minutes.
  3. Remove the walnuts and add bacon. Cook the bacon until crispy about 5 minutes.
  4. Add the walnuts back into the pan and add the butter, stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the craisins, toss and serve.

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