As I was prepping my Thanksgiving menu, I realized that I needed a vegetable to round out the meal. Typically bundles of green beans grace the table but I was wanting to try out a new recipe. It seemed like most of the blogs I usually read were featuring recipes with brussels sprouts so I decided to add Pan Seared Brussels Sprouts with Cranberries, Pecan and Gorgonzola to our menu. Besides being incredibly flavorful, they added a nice burst of color to an otherwise beige plate of food.
If you happen to be in the camp of “I hate brussels sprouts” I’d encourage you to give this recipe a try. I’m convinced that brussels sprouts have gotten a bad rap but I think it’s because people just don’t know how to prepare them. I had never even tried brussels sprouts until a year ago. They are now one of my favorite vegetables and I can’t believe it took me so long to try them.
I’ve served them roasted & pan seared and I think brussels sprouts are incredibly delicious with a little charring. I loved this recipe because it was the perfect mix of savory, tart and sweet. A hint of sweetness from the maple syrup balances the tartness of the cranberries and sharpness of the gorgonzola. The flavors meld together well and this side dish comes together in about 15 minutes.
Whether you are already planning out your Christmas menu or looking for a side dish to take to a holiday potluck, your friends will be impressed by these brussels sprouts. These pan seared brussels sprouts are simple to create and you can impress your friends with a dish that is both lovely and flavorful.
ingredients
1 pound brussels sprouts, de-stemed and quartered
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar
1 Tablespoon Olive oil
Salt & pepper to taste
instructions
- Heat olive oil in a large skillet over medium heat. Add brussels sprouts and cook for 3-4 minutes then add the cranberries.
- Season with salt and pepper then cook for an additional 5-7 minutes or until the brussels sprouts begin to crisp around the edges and the cranberries are bursting.
- Add pecans, balsamic and maple syrup then stir to coat.
- Pour into a large bowl and top with crumbled gorgonzola. Serve warm.
Slightly adapted from Rachel Schultz