PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

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!).

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.

Comments

  • 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!

  • 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.

  • 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!!

    http://hotdogfoodblog.blogspot.com/

  • 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

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

  • 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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