Cranberry Brussel Sprouts

Source: Adapted by Michelle McGrath PR from Cape Cod Select

Servings: 8

Yield: 8 side dish servings

Brussels Sprouts 


1lb. brussels sprouts, cut in half if large, or left whole if small, stem trimmed
1/2 cup fresh or frozen cranberries
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
2 tbsp. olive oil
1/3 cup pecan halves
1/3 cup crumbled gorgonzola cheese
salt and pepper to taste


Heat brussels sprouts, cranberries and olive oil in a large skillet over medium heat. Season with salt and pepper (if desired).

Sautee for 10-12 minutes or until brussels sprouts are cooked through, but firm. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss brussels sprouts, cranberries and pecans in a large serving bowl, top with gorgonzola crumbles.

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