Easy and Delicious
Now we know brussels sprouts get a bad rap for being a “yucky vegetable” but we have a feeling you’ll like these ones. Tossed in balsamic vinegar and maple syrup to help add a sweet flavor. The cranberries and gorgonzola cheese add a flavor combo sure to impress and topped with walnuts to add a crunch, your going to love this dish. Great as a side dish or add chicken to make it an entree.
Helpful hint: Make sure brussels sprouts are cooked to your liking before removing from heat. We know some people like theirs crunchy versus cooked through, adjust the time to your preference.
1lb. Brussels Sprouts
1/2 Cup Cape Cod Select Frozen Cranberries
1 Tbsp. Balsamic Vinegar
1 Tbsp. Maple Syrup
2 Tbsp. Olive Oil
1/3 Cup Pecans
1/3 Cup Gorgonzola Cheesesalt & Pepper To Taste
Heat brussels sprouts, cranberries and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 10-12 minutes or until brussels sprouts are cooked. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss brussels sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.
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