Cranberry Brussels Sprouts
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.