Pan Seared Brussels Sprouts with Cranberries and Pecans



This is a perfect holiday or non-holiday dish!  I made this, and ended up eating the entire thing – oops.  It was such a good blend of sweet and savory, and it’s a super simple dish with a lot of flavor.  I adapted this recipe from Rachel Schultz’s blog, and she has some great stuff and additions to this dish, so check it out!  I actually did a smaller portion of this dish and used Trader Joe’s already seasoned brussels – just one pack, so you may check that out!  Mmmmmm!!!


1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

  1. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
  2. Season with salt & pepper. Cook for 8-10 minutes.
  3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  4. Toss sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola if desired.

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