Brussels Sprouts with Cranberries and Pecans


  • 1 pound Brussels sprouts, de-stemmed and halved or quartered based on the size
  • 1 cup fresh cranberries
  • ⅓ cup gorgonzola cheese or goat cheese , crumbled
  • ⅓ cup pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Himalayan Pink salt & pepper to taste


  1. Heat Brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Alternatively you can roast the Brussel sprouts and cranberries with the olive oil in the oven at 375 F for 15-20 minutes till cooked.
  2. Season with salt & pepper. Cook for 8-10 minutes.
  3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  4. Toss sprouts, with and pecans in a large bowl. Top with gorgonzola.

Share Our Post