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Before you jump to Brussels Sprouts with Pecans and Cranberries recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone’s active participation. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. A lot of it really is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to brussels sprouts with pecans and cranberries recipe. You can cook brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Brussels Sprouts with Pecans and Cranberries:

1. Take 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
2. You need 3 oz coarsely chopped pecans or walnuts
3. Provide 3 TBSP unsalted butter
4. You need 1/4 tsp kosher salt
5. Prepare 1/4 tsp freshly ground pepper
6. Prepare 4 oz coarsely chopped dried cranberries

Instructions to make Brussels Sprouts with Pecans and Cranberries:

1. Note: To get rid of the bitter taste of Brussels sprouts parboil them for about 30 seconds or brine them in slightly salted for about 10 minutes just before you cook them.
2. Bring a pot of heavily salted water to a boil. Blanch your Brussels sprouts for 30 seconds, drain,cool and dry thoroughly.
3. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. You can also slice them thinly with a knife or a mandolin.
4. Heat sauté pan over medium-high heat and add the pecans/walnuts. Cook, stirring continually, until the nuts just start to darken in color and begin to give off a toasted aroma, approximately 2 minutes.
5. Add the butter to the pan and stir to combine.
6. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually and the sprouts are just tender, approximately 3-5 minutes.
7. Remove the pan from the heat; add the cranberries, toss and serve.

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