Cranberry Brussels Sprouts

Now we know brussels sprouts get a bad rap for being a “yucky vegetable” but we have a feeling you’ll like these ones. Tossed in balsamic vinegar and maple syrup to help add a sweet flavor. The cranberries and gorgonzola cheese add a flavor combo sure to impress and topped with walnuts to add a crunch, your going to love this dish. Great as a side dish or add chicken to make it an entree.

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Ingredients

  • 1lb. Brussels Sprouts
  • 1/2 Cup Cape Cod Select Frozen Cranberries
  • 1 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Maple Syrup
  • 2 Tbsp. Olive Oil
  • 1/3 Cup Pecans
  • 1/3 Cup Gorgonzola Cheesesalt & Pepper To Taste

35-40 mins

Total Time

15-20 mins

Prep Time

20 mins

Cook Time

4

Portions

Directions

  1. Heat brussels sprouts, cranberries and olive oil in a skillet over medium heat.
  2. Season with salt & pepper.
  3. Cook for 10-12 minutes or until brussels sprouts are cooked.
  4. Add balsamic vinegar and maple syrup.
  5. Stir to coat and remove from heat.
  6. Toss brussels sprouts, cranberries, and pecans in a large bowl.
  7. Top with gorgonzola.

Notes

  • Helpful Hint: Make sure brussels sprouts are cooked to your liking before removing from heat. We know some people like theirs crunchy versus cooked through, adjust the time to your preference.
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