How is Thanksgiving next week? I looked at the calendar yesterday and was shocked. I thought I had another week to get ready. I need to get my act together. It’s game time!
We aren’t doing anything big for Thanksgiving since we don’t have family close by, but we are going to celebrate with good food. We are making a small feast to share with friends. I don’t have the entire menu set yet, I know, I need to get on that. Hey, I thought I had another week. I do know I am making Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese. This side dish is so easy and is a great addition to any Thanksgiving table.
If you usually turn up your nose when you hear the word BRUSSELS SPROUTS, hang with me on this one. The Brussels sprouts are not cooked, so they don’t have a strong flavor, but FYI cooked Brussels sprouts are good too, you have to try my favorite roasted Brussels sprouts. But anyways, for this recipe, fresh Brussels sprouts are chopped and mixed in with dried cranberries, toasted pecans, and blue cheese. All of those goodies get drizzled with a simple apple cider dijon mustard dressing.
I love the crunch from the Brussels sprouts and pecans. The dried cranberries add a hint of sweetness while the blue cheese adds the perfect amount of creaminess. All of the flavors work together to create an amazing side dish…or main dish. Sometimes I eat this and only this for dinner. It is so good all by itself! I will share on Thanksgiving day though:)
Looking for an easy side dish to add to your Thanksgiving table? Make Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese.
Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese
- Prep Time
- 15 minutes
- Total Time
- 15 minutes
- 1 pound Brussels sprouts
- 1 cup roughly chopped pecans
- 6 tablespoons olive oil
- 2 tablespoons apple cinder vinegar
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper to taste
- 1/2 cup dried cranberries
- 1/3 cup crumbled blue cheese
1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl and set aside.
2. To toast the pecans, place a medium frying pan on the stove top. Turn on medium-high heat. When the pan is hot, add a single layer of pecans. Stir frequently with a spatula until they start looking darker and you can smell the toasted nuts. Remove from heat and spread out on a plate to cool to room temperature. Make sure you watch the pecans closely, they can burn pretty quickly and they will keep cooking after removing them from the pan.
3. While the pecans are cooling, make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
4. Add the toasted pecans, dried cranberries, and blue cheese to the chopped brussels sprouts. Pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
Note-you can also use a mandoline or food processor to chop the brussels sprouts.