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.