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.