Brussels Sprouts with Cranberries and Pecans
Pay no attention to the delicious homemade lasagna in the background; this is a healthy post about one of the easiest and best Easter side dishes we had at this year's potluck: Pan-Seared Brussels Sprouts with Cranberries, Cheese, and Pecans.
1 pound Brussels sprouts
2/3 cup cranberries (we used dried but fresh work also)
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt & pepper
Heat Brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.
Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
Toss sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.