Why You’ll Love This Recipe

Flavor Balance: The combination of savory Brussels sprouts, sweet cranberries, and creamy gorgonzola cheese creates a perfectly balanced flavor profile.
Crunchy Texture: The toasted pecans add a satisfying crunch that complements the tender Brussels sprouts and chewy cranberries.
Quick & Easy: This dish comes together in under 30 minutes, making it a perfect side for busy weeknights.
Healthy & Nutritious: Packed with fiber, antioxidants, and healthy fats, this dish offers a nutritious boost alongside your main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound Brussels sprouts, de-stemmed and halved
1/2 cup dried cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1/2 cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt & pepper (to taste)

Directions

Cook the barley according to package instructions. Once cooked, set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts, cut-side down, and sear for about 5-7 minutes, until they are golden brown and crispy on the edges. Stir occasionally to avoid burning.
While the Brussels sprouts are cooking, toast the pecans in a separate pan over low heat until fragrant and slightly browned, about 3-4 minutes. Set aside.
Once the Brussels sprouts are seared, add the dried cranberries, cooked barley, maple syrup, balsamic vinegar, and remaining tablespoon of olive oil. Stir to combine and cook for another 2-3 minutes to warm everything through.
Season with salt and pepper to taste.
Transfer the Brussels sprouts mixture to a serving dish. Top with crumbled gorgonzola cheese and toasted pecans.
Serve warm and enjoy!

Servings and Timing

Servings: 3-4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Cheese Substitute: If you don’t like gorgonzola, try blue cheese, feta, or goat cheese for a different creamy topping.
Nuts: Swap pecans for walnuts, almonds, or even hazelnuts if you prefer a different nut.
Cranberries: Use fresh cranberries for a more tart flavor or try dried cherries for a sweet twist.
Grain Substitution: Substitute the barley with quinoa or farro for a different texture and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the microwave or in a skillet over medium heat, adding a small splash of water or broth to keep it moist.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the Brussels sprouts and barley in advance. Store them separately in the fridge and reheat before serving.

2. Can I use fresh Brussels sprouts instead of frozen?

Yes, fresh Brussels sprouts are ideal for this recipe. Just trim and halve them before cooking.

3. Can I substitute the pecans with another nut?

Absolutely! Walnuts, almonds, or hazelnuts would work well as alternatives to pecans.

4. Can I make this recipe without the cheese?

Yes, you can omit the gorgonzola cheese for a dairy-free version, or substitute it with a vegan cheese alternative.

5. Can I use fresh cranberries instead of dried?

Fresh cranberries can be used, but they will be much more tart. You may want to cook them with a little sugar to balance their flavor.

6. Can I make this recipe without barley?

Yes, you can omit the barley or replace it with another grain like quinoa, farro, or couscous.

7. Can I use a different vinegar instead of balsamic?

If you don’t have balsamic vinegar, try red wine vinegar or apple cider vinegar for a different tangy flavor.

8. How do I make the Brussels sprouts extra crispy?

To get crispier Brussels sprouts, make sure to sear them with the cut-side down and don’t overcrowd the pan. This allows them to cook evenly and get a nice crispy texture.

9. Can I serve this dish as a main course?

Yes, this dish can be served as a main course, especially if you add a plant-based protein like chickpeas or tofu.

10. Can I make this recipe in advance and freeze it?

While it’s best fresh, you can freeze the Brussels sprouts mixture (without the cheese) for up to 3 months. Reheat thoroughly and add the cheese right before serving.

Conclusion

Pan-Seared Brussels Sprouts with Cranberries & Pecans is a delightful, flavorful dish that’s perfect for any occasion. The combination of savory Brussels sprouts, sweet cranberries, crunchy pecans, and creamy gorgonzola cheese creates a perfect harmony of flavors and textures. Whether served as a side dish for a family dinner or a show-stopping centerpiece at your next gathering, this recipe is sure to become a favorite.

Brussels Sprouts with Cranberries & Pecans

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Pan-Seared Brussels Sprouts with Cranberries & Pecans is a deliciously balanced side dish that combines the earthy flavor of Brussels sprouts with the sweet-tartness of cranberries, the crunch of toasted pecans, and the creaminess of gorgonzola cheese. Drizzled with maple syrup and balsamic vinegar, this dish is quick, nutritious, and packed with flavor. Perfect for weeknight meals, holiday gatherings, or as a standout side dish to accompany any protein.

Instructions

Cook the barley according to package instructions, then set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add Brussels sprouts, cut-side down, and sear for 5-7 minutes, until golden brown and crispy on the edges.
While the Brussels sprouts cook, toast the pecans in a separate pan over low heat for 3-4 minutes until fragrant. Set aside.
Once Brussels sprouts are seared, add cranberries, cooked barley, maple syrup, balsamic vinegar, and the remaining tablespoon of olive oil. Stir and cook for another 2-3 minutes to warm everything through.
Season with salt and pepper to taste.
Transfer to a serving dish, top with crumbled gorgonzola and toasted pecans.
Serve warm and enjoy!

Notes

For a different flavor, try substituting gorgonzola with feta, blue cheese, or goat cheese.
Swap pecans for walnuts, almonds, or hazelnuts to vary the nutty crunch.
For a gluten-free version, substitute barley with quinoa or farro.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Pan-Seared
Cuisine: American