December 15, 2012

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!).


Serves 3-4

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

Prepare barley according to package instructions. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

THE WORLD'S BEST CHICKEN from Rachel Schultz

4.9 from 15 reviews
Serves: 3-4
  • 1 pound brussels sprouts, de-stemed and halved
  • ½ cup dried cranberries
  • ⅓ cup gorgonzola cheese, crumbled
  • ⅓ cup pecans
  • ½ cup barley
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt & pepper
  1. Prepare barley according to package instructions.
  2. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes.
  3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  4. Toss barley, sprouts, cranberries, and pecans in a large bowl.
  5. Top with gorgonzola.

Adapted from Cookie + Kate.

My New Cookbook



  • NeoGirl

    Mine looked exactly like the photograph! I sensed that searing for the suggested time was not going to be enough and wish I had steamed the sprouts a bit first. However, I did go an extra five minutes searing them. I loved it and even my Dad liked it! Too bad another family member is such a picky eater and took out everything BUT the sprouts. Her loss. Thanks for this recipe.

  • Kristin Casebolt

    What’s a sugar substitute? Will stevia or coconut sugar work?

  • Kristin Casebolt

    what’s a sugar substitute for the maple syrup? Would Stevia or coconut sugar work instead?

  • Susan

    Love it! Made this salad with sweetened cranberries, skipped barley (carbs!) and roasted sprouts longer than in the recipe. Everything else exactly as said. Will do making it often. Thank you, Rachel, for the excellent recipe.

  • owszem tevo poszukiwałem: )

  • Anna B.

    Enjoyed this immensely! Thanks for posting/sharing.

  • Erin

    This may just be my all time favorite Brussel sprout dish. Thanks for the recipe.

  • Hannah

    Is this served warm or cold? Looks delish!

  • Stephanie

    Can I serve this salad as a cold side or does it need to be served warm?

  • Called this a salad and made it for my lunch. What a great combination of flavors! The only substitution I made was brown sugar for the maple syrup because I never seem to have any on hand. I agree with other commenters that roasting the sprouts sounds like a great idea but it was just too hot here for that today.

  • Kaye

    Thank you, Rachel for this delicious recipe!! My variation includes substitutions of cran-raisins, slivered almonds, and a brown rice quinoa mix. If people are having trouble with raw brussel sprouts, try adding a couple tablespoons of water and put a lid on to steam.Once the almonds and sprouts are seared and steamed to my taste, I add the rest of the ingredients. Thanks again for such a tasty recipe!!


    i never comment on recipes, but after reading the scary negatives of this one (of course, after I had purchased all the ingredients and had started the barley…I was committed!) I simply must. This was AWESOME! The only modification I made was dried cranberries (It’s April) and I tossed the pecans in the pan with the sprouts just as they were finishing up to toast them up a bit. The flavors were the perfect accompaniment to leftover pork roast. Yummy! We will definitely make this again. Thank you!

  • Fran

    Many people commented on how sour the cranberries were in this rec ipe…..the picture of the recipe looks like it had dried cranberries. These are much sweeter and may work better.


    • mary

      Thanks for the idea. I am going to use my dried cranberries.

  • Ang


  • Does anyone have a good estimate for how many people this dish serves?

  • Jennifer

    Made this tonight with a couple of changes. 1st, I roasted the sprouts in the oven at 450′ until they were soft. 2nd I omitted the cranberries. No matter what I did they were waaaay too sour. 3rd I candied the pecans. Once the sprouts were roasted I gave them a quick toss in a pan with the other ingredients. The dish came out amazing and even guests who hate Brussels Sprouts thought it was great.

    • raquel

      Sounds great thats exactly what am going to do without opting the cranberries

    • Cheryl Geler

      I made his tonight, but the barley part was confusing. Is that a 1/2 cup of cooked barley or precooked measurement? It seemed like I had too much barley and not enough sprouts

  • dm

    a great side but I substituted red quinoa for barley, roasted pecans then roasted brussels sprouts, cooked cranberries with quinoa then added maple syrup and pear balsamic vinegar then combined all with the cheese in recipe above sprinkled on top…

  • Patty

    We altered the recipe to use almonds instead of pecans, no cheese, no barley and it was amazing.

  • haley

    love this! substituted the barley for farro and pre cooked the brussel sprouts in oven for 20 minutes, yum!

  • Thanks for sharing this great recipe! I modified it only slightly to make it a bit more carb compliant, and my family loved it with our Thanksgiving meal! It will be a regular dish in my house from now on, too.

  • Eleni

    This is the first time I have ever left a comment regarding a recipe and that is because I am utterly surprised at how bad this turned out for me. I am a good cook. Even if a new recipe doesn’t turn out to my expectations it never fails to satisfy everyone else. This didn’t even make it to the table…went straight to the garbage. I have never thrown a whole pot of food away like this but it was seriously inedible a. Idecided to stick to the cooking time mentioned in the recipe even though I thought it was too little to cook the sprouts sufficiently and to break down the bitter tanginess of the cranberries. I love my sprouts a little crunchy but these were just raw. Cranberries super sour. The maple wasn’t enough to sweeten the cranberries. Raw and sour a very unpleasant combo. The pecans should have been toasted. The barley just made the whole dish a lot more unpleasant. I am glad I didn’t add the Gorgonzola before I tasted it or another ingredient would have gone to waste. I am really curious as to whether everyone stuck to the recipe exactly and I turned out great – if that’s the case I have no idea what went wrong with mine. Great looking dish in the photos, which is what made me want to try this.

    • Cheryl Geler

      Mine didn’t look like the picture either. I used frozen sprouts (let them thaw in a collider to get the extra moisture out), then trimmed and cut, they turned out fine, just cooked a little less time, it was the barley that was confusing for me. Too much. I used cherry infused dried cranberries, thankfully, cause the maple The syrup wasn’t enough to sweeten anything

  • dee

    THIS RECIPE is way better fresh! I think by waiting to mix the cheese for when it cools off… And the barley doesn’t mix well with the big sprouts… So I decided no barley. But I love the taste over all! Thank you.

  • Jamie

    Is it still good if I make it the night before and serve cold? Also couldn’t find barley so I’m using Farro instead.

    • Rachel Schultz

      It is better fresh.

  • Jaclyn

    Can you make ahead and reheat?

    • Rachel Schultz

      Yes, but it’d be better fresh.

  • Anonymous

    Can you make ahead and reheat?

  • Anonymous

    Although I LOVE Brussels sprouts, no one else at my table does. Do you think this recipe would work with Asparagus? If so, would you think the asparagus would cook the same or longer? Thanks!

    • TonyF

      Everything works with asparagus.

  • Dotty

    November, 2014: I made this over the weekend as a run-through for Thanksgiving. I loved the idea of this, but decided to make it a cold salad since my menu is laden with the usual hot dishes. I made a vinegrette (olive oil, apple cider vinegar, a little dijon mustard, and honey)and roasted the brussels sprouts in the oven (my usual method). I substituted dried cranberries for fresh. I combined all the ingredients and tossed with the dressing and chilled. Delicious! Another time I think I’ll try the hot version.

  • Emily

    Do you need to use real (expensive) maple syrup or can you use the fake kind? Broke college student wanting to know!

    • Rachel Schultz

      The maple syrup will make a big difference.

    • sherri

      REAL maple syrup!!!! The fake garbage is flavored corn syru, no fake foods!!

  • Valerie C.

    These were great, thank you! I love making Brussels sprouts, and this recipe is now one of my favorites. Easy to make and delicious!

  • Sue

    these were great! My husband loved them. I did parboil a couple minutes and didn’t use barley (carbs). Thank you!

    • Rachel Schultz

      You’re welcome!

    • Anonymous

      How was it without the barley?

  • I could eat this for days! can’t wait to try it.

  • Joy

    this looks delicious. I cant wait to try.

  • i can’t wait to make this! i have pretty much all of these ingredients in my fridge already, but I think I might try subbing in goat cheese and hazelnuts for the cheese and crunch!!

  • Fay

    Will this be good or Great served at Room temperature
    I’m desperately looking for great sides that can be served at room temperature (thanksgiving menu or inspired menu)
    I already have items on the stove top and oven

  • Awesome recipe! I especially like the combination of nuttily and sweet flavour.

    First time I cooked barley and am not disappointed.

    Recipe is on the way to become a regular!

    Thanks for sharing!

  • Erica

    Do these really cook in ten minutes?

  • Debbie Gaydos

    This looks AMAZING and I can’t wait to try it. My son is allergic to nuts…. I know I could just leave them out, but do you have any suggestions for something to substitute that would add some crunch? Thanks :)

    • Anonymous

      We have nut allergies in our family too, and my go-to substitute is pine nuts, which are not nuts at all, but seeds. If pine nuts are also a problem, then use pumpkin seeds or sunflower seeds.

  • Anonymous

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

    • Natal

      Did you steam the sprouts first? Mine taste raw :(

  • Sue

    Brussels sprouts

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  • […] Sautéed Brussels Sprouts with Fresh Cranberries, Pecans, and Goat Cheese (Adapted from Rachel Schultz) 1 pound brussels sprouts 3/4 cup fresh cranberries (or use 1/2 cup dried cranberries) 1/3 cup […]

  • Isabelle

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

  • […] recipe for the brussel sprouts I made! I improvised on a few ingredients and tossed in more of the extras than the recipe calls […]

  • […] Chicken with Brussel Sprout Salad – I’ve been devouring this blog lately, all of Rachel’s recipes are approachable and easy but don’t sacrifice flavour. Have a look! I will be using fried cranberries because fresh ones don’t seem to exist here in Brisbane :(. […]

  • Brenda

    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

  • Found it! Wow, this looks incredible!

  • Melissa

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

  • Tamara

    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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