Cranberry Brussels Sprouts
Source:Adapted by Michelle McGrath PR from Cape Cod Select
Yield:8 side dish servings
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.