Brussell Sprouts with Cranberries

These brussell sprouts are the perfect side dish for Thanksgiving or pretty much any holiday dinner party you have coming up. They are festive and pretty and DELICIOUS. I actually tripled the recipe below, as I was bringing it to a pot luck with 20 people or so. If you’re just making it for your family, I’d stick with the recipe asis. I had to cook it in two batches, and it filled up my rectangular Le Creuset baking dish.

For the record, several people told me that I officially made them like brussell sprouts for the first time. SUCCESS.

Please forgive the very fast iPhone photo taken the day after I actually made these amazing brussell sprouts. I truly regret not taking photos as I was cooking and right after they came off the stovetop. Oh well! Doesn’t change the deliciousness of this recipe.

Okay, here you go!

Pan-Seared Brussell Sprouts with Cranberries
from: Rachel Schultz

Ingredients

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1/2 cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Directions

1. Prepare barley according to package instructions.
2. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
3. Season with salt & pepper. Cook for 8-10 minutes.
4. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
5. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.