Brussels sprouts everyone will love


Pan-Seared Brussels Sprouts with Cranberries & Pecans
Serves 3-4 (meals, not sides!)

1 pound brussels sprouts, de-stemed and halved or quartered
2/3 cup fresh cranberries or dried
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans/walnuts
1 tablespoon maple syrup or brown sugar
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.


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