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

  • Olive oil

  • 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.