BRUSSELS SPROUTS WITH DRIED CHERRIES AND PECANS
Dried cherries add a tartsweet touch to this buttery, nutty, easy-to-make pan of Brussels sprouts. I used pecans.
Kosher salt
2 pounds Brussels sprouts, trimmed
4 tablespoons unsalted butter
½ cup pecans or walnuts, chopped
Leaves from 1 rosemary sprig
¼ cup dried tart cherries, chopped
Fresh cracked black pepper
Bring a large pot of water to a boil and season generously with salt (about 1 tablespoon salt per quart of water). Add the Brussels sprouts and boil until tender, 5 to 7 minutes, depending on size. To check if they are tender, treat them like potatoes: Stick a paring knife in one sprout, and if the knife doesn’t get stuck, the sprouts are done.
Drain sprouts in a large colander. Place pot back on stove over medium heat. Add butter and melt until foamy. Swirl the pan to check the darkening of the butter, about 1 minute.
As soon as the butter turns golden brown, add pec a n s and toast for 1 minute. Then add the rosemary and continue to cook, swirling the pan or stirring the nuts so they don’t burn. As soon as the rosemary is fragrant, add the spouts and cherries. ( I cut the larger sprouts in half vertically to make them easier to eat.) Cook until evenly coated and the sprouts are warmed through.
Season with salt and pepper and serve.
Serves 4-6.
— “Listen to Your Vegetables” by Sarah Grueneberg and Kate Heddings (Harvest, Oct. 2022, $45)