PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

December 15, 2012 · 154 comments

in Recipes, Sides

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Without realizing, you may have already laid your peepers on this flavorful side as it is pictured here with my world’s best chicken recipe. So many of you asked for the how-to of these brussels! And I’m happy to indulge. You’ll love this dish because it is versatile with many entrees AND the ingredients are available year-round, especially in winter (bonus!).

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS from Rachel Schultz

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
Serves 3-4

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1/2 cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Prepare barley according to package instructions. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS from Rachel Schultz

Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS from Rachel Schultz

Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS from Rachel Schultz THE WORLD'S BEST CHICKEN from Rachel Schultz

4.9 from 15 reviews
PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
 
Author:
Serves: 3-4
Ingredients
  • 1 pound brussels sprouts, de-stemed and halved
  • ⅔ cup fresh cranberries
  • ⅓ cup gorgonzola cheese, crumbled
  • ⅓ cup pecans
  • ½ cup barley
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt & pepper
Instructions
  1. Prepare barley according to package instructions.
  2. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
  3. Season with salt & pepper. Cook for 8-10 minutes.
  4. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  5. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

Adapted from Cookie + Kate.

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{ 116 comments… read them below or add one }

Anonymous August 18, 2014 at 9:48 pm

Just made. A hit with everyone! Thanks for sharing.

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Sue August 2, 2014 at 1:13 am

Brussels sprouts

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Isabelle April 16, 2014 at 10:32 pm

I just made it for supper with pork loin on the side and it was amazinggg! I used feta cheese :)
Thanks for the recipe!!

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Brenda March 2, 2014 at 3:08 pm

This was phenomenal!!! I substituted blue cheese for gorgonzola and we loved it. Made lamb chops on the grill and this was the perfect side!! Thank you

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Luv What You Do February 23, 2014 at 11:20 pm

Found it! Wow, this looks incredible!

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Melissa February 20, 2014 at 12:00 am

Made this with goat cheese – amazing!! Thanks for the great brussels sprout recipe, I’ll definitely use it again, and its so versatile :)

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Tamara February 12, 2014 at 12:17 pm

If the recipe is made without cheese, would it still be as amazing as it looks?
Or can something else be substituted instead of dairy?

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Amy January 8, 2014 at 6:51 pm

This looks interesting…can you substitute the fresh with dried cranberries?

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Rachel Schultz January 8, 2014 at 11:17 pm

Sure!

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Jorena January 1, 2014 at 11:52 pm

I am allergic to any kind of blue cheese. Since you know this dish best, can you think of a suitable substitute? Thanks

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Sonny December 22, 2013 at 1:02 am

THis is Nutz GOOD!!! Thank you for keeping this up on your site!

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Debbie December 10, 2013 at 4:01 am

I’m also interested if this dish works to be made ahead of time and reheated in some way. Thanks!

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Bonnie Billings December 2, 2013 at 5:18 pm

I can’t wait to make this today. It looks delicious.

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Judy December 1, 2013 at 4:02 am

Totally the star of the sides. hands down! I chronicled my grain-free thanksgiving for my blog followers and I will be making this over and over!
Leftovers? More like MOVE OVER!
http://jisforjudy.com/thanksgiving-leftovers-and-sides/
Thank you, and Happy Holidays to you and yours! :)

Reply

Dove November 29, 2013 at 8:51 pm

I made this yesterday for Thanksgiving dinner. Everyone loved it, and my sister-in-law begged for the recipe. Thank you so much for sharing this!

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tina November 23, 2013 at 3:56 pm

I’m making this for thanksgiving

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LittleOwlCrunchyMomma November 23, 2013 at 6:06 am

Hey!

I am putting together a round up of recipes that use fresh cranberries. Would it be alright if I included this one as a link?

Let me know!

Thanks! <3

Reply

Rachel Schultz November 23, 2013 at 5:24 pm

Sure! Thanks for asking.

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Chris November 21, 2013 at 11:17 am

Can you make this a day ahead and reheat?

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Johnny November 16, 2013 at 7:40 pm

This is the recipe

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Kacey November 8, 2013 at 6:30 pm

Great recipe. I substituted goat cheese and honey for the blue cheese and maple syrup. Added some garlic with the brussels sprouts. I would cook the brussels sprouts for 3-5 minutes before adding the cranberries because my berries burst before the sprouts were softened. Otherwise, great flavour. Looked like Christmas in the pan when I took pictures :)

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Anonymous November 8, 2013 at 2:49 am

Would recommend cooking Brussel sprouts longer or blanch first.

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Anonymous May 20, 2014 at 2:21 am

I loved the recipe, but they do need to cook longer.

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Teri November 5, 2013 at 1:45 am

Pop votes for this he loves Brussel Sprouts

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The Security Dilemma and the End of the Cold War October 7, 2013 at 11:31 am

Wonderful post! We will be linking to this great post on
our site. Keep up the good writing.

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Cindy Wilson September 25, 2013 at 12:58 pm

If you didn’t want to use gorgonzola cheese, what would be the alternative?

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Darryl C. September 22, 2013 at 2:40 pm

I won’t use olive oil, ( too many R not really olive oil) Coconut oil is more nutritious… LOVE the recipe!

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Mandy September 21, 2013 at 9:33 pm

Mine did not look like the picture at all :( I followed the directions exactly and barley was the dominate ingredient? Comments please.

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wendy November 27, 2013 at 3:17 pm

Did you measure the barley before or after it was cooked?

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Rachel Schultz November 27, 2013 at 10:05 pm

Before.

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