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.
Ingredients
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1 pound Brussels sprouts, de-stemmed and halved
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1/2 cup dried cranberries
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1/3 cup gorgonzola cheese, crumbled
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1/3 cup pecans
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1/2 cup barley
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1 tablespoon maple syrup
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1 tablespoon balsamic vinegar
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2 tablespoons olive oil
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Salt & pepper (to taste)
Instructions
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Cook the barley according to package instructions, then set aside.
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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.
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While the Brussels sprouts cook, toast the pecans in a separate pan over low heat for 3-4 minutes until fragrant. Set aside.
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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.
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Season with salt and pepper to taste.
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Transfer to a serving dish, top with crumbled gorgonzola and toasted pecans.
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Serve warm and enjoy!
Notes
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For a different flavor, try substituting gorgonzola with feta, blue cheese, or goat cheese.
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Swap pecans for walnuts, almonds, or hazelnuts to vary the nutty crunch.
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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
