Cranberry Pecan Brussels Sprouts
on Nov 14, 2024
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Savor Cranberry Pecan Brussels Sprouts—roasted to perfection with tart cranberries and crunchy pecans for a festive side!
Table of Contents
What Makes This Recipe Great
I sometime forget the actual amount of delicious recipes I have created for this blog, we must take time to go back over the classics. I created this Cranberry Pecan Brussels Sprouts over 11 years ago most likely for a Thanksgiving Day feast with boyfriends and grandparents, long before babies were born. I have always had a soft spot for Brussels sprouts because they are soo easy to cook and can be mixed with lots of other additions.
I also love using Brussels Sprouts for their abundance of vitamins including vitamin c, vitamin k, folate, calcium and fiber; all ingredients that are amazing for tiny humans and moms and dads alike who always need more vitamins in their diet. The healthy fats and protein in the pecans round things out so this dish truly filled with all the important things that create a filling and tasty side dish.
Ingredient List
- Brussels Sprouts– if your grocery store has them on the stalk be sure and grab them
- Olive Oil– butter can be used in a pinch
- Balsamic Syrup
- Crumbled Blue Cheese– you can buy pre crumbled or crumble it yourself
- Dried Cranberries
- Pecans
Step By Step
- Cut the ends off of the brussel sprouts and slice them in half.
- In a large skillet over medium high heat, add olive oil.
- Once oil is hot add brussel sprouts and cover. Cook for 10 minutes, shaking the pan every few minutes for even browning, then uncover and cook for 10 more minutes until a fork can easily pierce the brussels and they are slightly browned.
- Add balsamic syrup and toss to coat. Remove from heat and stir in blue cheese, cranberries and pecans.
Frequently Asked Question
Can I bake the brussel sprouts?
- Yes, if you are unable to cook the brussels on the stove top, you can bake them in the oven. The only issue will be they will not get a crunchy crispy edge like you would get with a stove top cook.
Side Dishes to Bring to A Celebration
Cranberry Pecan Brussels Sprouts
Ingredients
- 1 lb. brussel sprouts
- 1 tablespoon olive oil
- 1 tablespoon balsamic syrup
- ¼ cup crumbled blue cheese
- ¼ cup dried cranberries
- ⅓ cup chopped toasted pecans
Instructions
- Cut the ends off of the brussel sprouts and slice them in half.
- In a large skillet over medium high heat, add olive oil.
- Once oil is hot add brussel sprouts and cover. Cook for 10 minutes, shaking the pan every few minutes for even browning, then uncover and cook for 10 more minutes until a fork can easily pierce the brussels and they are slightly browned.
- Add balsamic syrup and toss to coat. Remove from heat and stir in blue cheese, cranberries and pecans.
This looks so good! I have everything in the kitchen to make this. Generally I roasted them with red onion, s & p, with balsamic, or pan roast them with bacon but this sounds like a great new addition!
How do you make balsamic syrup?
You can purchase at most stores or you can reduce balsamic vinegar on the stove until thickend!