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Cranberry Pecan Brussel Sprouts


  • 1 lb. brussel sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic syrup
  • 1/4 cup crumbled blue cheese
  • 1/4 cup dried cranberries
  • 1/3 cup chopped toasted pecans


  1. Cut the ends off of the brussel sprouts. In a large skillet over medium high heat, add olive oil. Once oil is hot add brussel sprouts and cover. Cook for 10-15 minutes, shaking the pan every few minutes for even browning, 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. Enjoy!