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
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
PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
 
Author:
Serves: 3-4
Ingredients
  • 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
Instructions
  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.

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Comments

  • Search for a nice brussel sprouts recipe, brussel sprout is good for your tummy too. The recipe came out well thanks rachel.

  • Julie

    I like it! I cooked the Brussels a little longer, and used fresh cranberries instead of dried (it’s what i had leftover after Thanksgiving.) I doubled the amount of maple syrup- and next time I’ll probably use half the amount of balsamic. I also used leftover quinoa instead of barley and fresh Parmesan instead of Gorgonzola

  • 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!!

  • RVESCAPEES

    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.

    fran

    • mary

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

  • Ang

    ALL I CAN SAY, IS THIS RECIPE WAS PHENOMENAL!THANKS FOR SHARING.

  • 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!!

    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

      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

  • […] Pan-Seared Brussels Sprouts with Cranberries and Pecans via Rachel Shultz […]

  • […] 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 […]

  • […] 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?

  • […] Pan Seared Brussels Sprouts with Cranberries and Pecans from Rachel Schultz […]

  • Amy

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

    • Rachel Schultz

      Sure!

  • […] I usually roast a big dish of brussel sprouts every week or two at home, tossing them in some olive oil, balsamic, pepper, and roasted red pepper. And I have been wanting to try these two recipes: pesto pasta with chicken sausage & roasted brussels sprouts and pan-seared brussels sprouts with cranberries & pecans. […]

  • Jorena

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

  • Sonny

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

  • Debbie

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

  • […] and chocolate cream pie.   She did amazing with virtually no parental supervision.  I made a brussels sprout/pecan/cranberry sauté, and also roasted vegetables with a madeira glaze.  And I set the table.  I really didn’t […]

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

  • 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! :)

  • Dove

    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!

  • […] trying out this new recipe for roasted brussel sprouts from Rachel Schultz.  Every big meal needs a new recipe of […]

  • […] from top left: 1. Buttermilk Cheddar biscuits 2. Whipped Sweet Potatoes 3. Pan Seared Brussels Sprouts with Cranberries and Pecans (substituting dried cherries for the cranberries) 4. Mac and Cheese (just to keep the kids happy […]

  • tina

    I’m making this for thanksgiving

  • 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

    • Rachel Schultz

      Sure! Thanks for asking.

  • […] need this in my […]

  • […] 3. Pan Seared Brussels Sprouts With Cranberries & Pecans – Rachael Schultz […]

  • […] Original recipe:  http://rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/ […]

  • Chris

    Can you make this a day ahead and reheat?

  • […] first one is pan-seared brussels sprouts with cranberries & pecans. I’m one of those people that LOVES brussels sprouts. Also when I’m taking food on the […]

  • Johnny

    This is the recipe

  • […] PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS […]

  • […] Recipe & Photo credit to rachelschultz.com […]

  • […] Recipe & Photo credit to rachelschultz.com […]

  • […] Recipe & Photo credit to rachelschultz.com […]

  • 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 :)

  • Anonymous

    Would recommend cooking Brussel sprouts longer or blanch first.

    • Anonymous

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

  • Teri

    Pop votes for this he loves Brussel Sprouts

  • […] entertaining with this recipe and making it for us at home I’ve probably made this about 6 times since finding the recipe a […]

  • […] Pan Seared Brussels Sprouts with Cranberries and Pecans (adapted from here) […]

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

  • Cindy Wilson

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

  • Darryl C.

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

  • Mandy

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

    • wendy

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

      • Rachel Schultz

        Before.

  • […] Pan Seared Brussels sprouts with Cranberries and Pecans by Rachel Shultz […]

  • Anonymous

    Drooling when ever I think of them…and we made them weeks ago! This dish rocks!

  • Phyllis C

    I made this for dinner tonight, but did not add the barley. It was fabulous! My favorite new way to make brussels sprouts! Thank you for sharing the recipe.

  • I love brussels. What an inventive recipes.

  • This recipe was so GOOD!!! My hubby LOVED IT!!! He said if I poisened him and this was his last meal, this is how he wants to go.

    Haleh D.

  • Anonymous

    This recipe was so GOOD!!! My hubby LOVED IT!!! He said if I poisened him and this was his last meal, this is how he wants to go.

  • Can’t wait to try this out. I want to make this now but it’s only 9:30 AM!

  • joni

    Is this salad better warm or refrigerated??

    • Rachel Schultz

      I like it warm!

  • Debra

    Has anyone tried to reheat? Did the consistency hold up? I had to make this ahead of time for a gathering and am hoping to warm up at the party. The flavors are outstanding!

  • My husband and I love brussels sprouts and I have a couple favorite ways to make them that we absolutely love to eat, but this will be a bit of change with the fruit, nuts and cheese in it! Thank you for sharing.

    • Rachel Schultz

      You’re welcome!

  • Jennifer York

    I just made this! It tastes fantastic!!! I can’t wait to make it again, it’s going to become a staple!

  • Susan

    I will try this one again with the Brussels sprouts. I used broccoli and basmati rice and it was great!

  • Susan

    This was delicious. I used the sauce on Cornish hens.

    • Rachel Schultz

      Yum! Great idea.

  • Lisa

    love this!!

  • Anonymous

    Have made this twice now & love the flavors together. I too used Craisins that I rehydrated in a small pan of boiling water; and topped with a little blue cheese crumbles because that’s what I had. Yummy.

  • Chelle962

    This was absolutely delicious! I took it, all by itself, for lunch the day after I made it. How can anyone say they hate brussel sprouts after eating this! Many thanks!

    • Rachel Schultz

      That’s great! Thanks for writing.

  • […] Now I know, not everyone is a fan of brussel sprouts, but last night for girls night, Emily and I tried a Pan Seared Brussel Sprout and Cranberry salad. I am definitely a fan of brussel sprouts now. My mom found this recipe on Pinterest, and we decided to modify the recipe. We used a different cheese, left out the barley, and added a home made dressing that Abbie provided (which was delicious!)! The original one can be found here. […]

  • We loved this, made it tonight!! Thanks for sharing.. K

    • Rachel Schultz

      You’re welcome!

  • Hi, thanks for sharing this recipe, I made it tonight and loved it!

  • […] you like this dish, visit Rachel Schultz for the detailed […]

  • Amanda

    Delicious! I also made a few substitutions but it was still yummy! Used craisins but put them in a pot of gently boiling water to soften them then added them back in half way through cooking the sprouts. Had shelled walnuts on hand so used those instead and subbed feta for the gorgonzola. Also didn’t use barley but it was still absolutely delicious! Thank you for this!

    • Rachel Schultz

      You’re welcome!

  • Would it be possible to substitute broccoli for the brussel sprouts

    • Rachel Schultz

      Yes.

  • Audrey

    Oh yum! I, too, have been drooling over this delicious dish for weeks! It’s on the plate for dinner in a few hours!

    • Rachel Schultz

      That’s great! I hope it’s a big success.

  • Dari L

    I made this tonight after drooling over it on Pinterest for months! It did not disappoint! Definitely a go-to dish for sure!!! All of the flavors together are perfect. Thanks! It was a healthy and filling dinner. Normally I hate cleaning the brussels, but the ones I got were the size of tennis balls (almost)! so it was easy and quick. YUM!

    • Rachel Schultz

      Great! Thank you.

  • georgia

    how many people does this recipe serve?
    thanks

    • Rachel Schultz

      3-4

  • What a beautiful dish! I can’t wait to try this very soon. Love the colors and flavors!!

    – strawberrymint.org –

    • Rachel Schultz

      Thanks!

  • Dianne

    Question – can I assume that your recipe calls for 2 cups of cooked barley not 2 cups barley,cooked??
    I am planning to substitute brown rice.

    • Rachel Schultz

      I meant 2 cups raw barley.

  • Kaitlyn

    Do you think you could swap the barley for quinoa?
    Can’t wait to try this, I’m going to make it was Easter dinner!

    • Rachel Schultz

      Definitely. Happy Easter!

  • […] day, while browsing Pinterest, I ran across this recipe for roasted cabbage and this recipe for a brussel sprout salad.  I thought it would be fun to sort of combine the two so I decided to give it a shot.  Now let […]

  • Barb

    Wonderful recipie! I know this one is a keeper for me!

    • Rachel Schultz

      Thanks!

  • Laurie

    Is it 2 cups of barley cooked…or 2 cups of cooked barley?

    • Rachel Schultz

      2 cups when it’s uncooked.

  • mommadawn

    This was great. I had fresh brussel sprouts from my garden and pecans from our tree, so this was a great way to prepare them. I did steam the brussel sprouts for 5 minutes in the microwave first just to soften them up. I don’t know if I really needed to though. I added the nuts into the pan at the end to heat them through. I had to rehydrate dried cranberries, but they were fine, I let them soak all day. I used pasta pearls instead of barley and used a lot of pasta to make it more paletable for the boys. I also used feta, because that is their favorite cheese. It was delicious and easy, of course I did have the boys crack the nuts.

    • Rachel Schultz

      That’s great! Glad you enjoyed.

  • Austin

    Was just wondering, can frozen brussel sprouts be used instead of fresh?

  • Betty Capps

    I love this recipe, but will leave the barley out. Very pretty dish.

    • Rachel Schultz

      Thanks!

  • […] 5. For a healthier choice: pan-seared brussel spouts with cranberries & pecans: […]

  • Cannot wait to try this…know I am going to love it!

  • […] I Love fancying up my veggies […]

  • Sharlene Garnett

    why can’t I print this recipe? It looks delicious…I love brussels sprouts!

    • Sharlene Garnett

      never mind…a problem on my end, but it finally printed. YUM!

    • Rachel Schultz

      There is a green and gray print button near the social media icons.

  • Donna

    We loved this recipe …it’s a keeper for sure!

    • Rachel Schultz

      Glad to hear it, Donna! Thanks for writing.

  • […] Thursday – Baked Chicken, roasted potatoes, pan seared brussels sprouts with cranberries and pecans […]

  • […] teriyaki salmon + brussel sprouts + handful of dark chocolate morsels (guilty […]

  • DanDan

    Thanks for the great recipes. Made the chicken with brussel sprouts for dinner and we both loved it. I was so excited to find this recipe, because I ate my first brussel sprout this past Christmas!! I know…… Anyway, I had no idea how to cook them. I buy cranberries fresh when they are really cheap and freeze bags of them, so I have them on hand for recipes during the year – just as well!

  • […] Sprouts with craisins, pecans, and fetaJust like the salad recipe I posted a while back, I tailored this recipe to our own […]

  • Roseanna

    My Family loved it . Thank You

    • Rachel Schultz

      Great! You’re welcome.

  • […] This is a delicious recipe by Rachel Schultz with pan-seared Brussels Sprouts!  To take a look at the recipe click here! […]

  • I can hardly wait to try this with some alternatives, such as cooked quinoa or cooked wild rice instead of barley ( barley has gluten); walnuts instead of pecans(prefer pecans,hands down); and feta cheese instead of a bleu cheese. Another reason to like this recipe is it will fit very nicely into my Japanese Bento box for lunch. One can double up on nuts and cheese for extra protein. YUM!

    • So glad to know rice could be substituted!

      • Rachel Schultz

        Yep, sure can.

    • Rachel Schultz

      Great ideas. Thank you!

  • […] I’m including a link to a recipe for Pan-Seared Brussels posted by Rachel Schultz (http://rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/). I have never on purpose eaten one of these but if I’m ever going to have them, this is the […]

  • Betty

    Did you every cook Chicken with Cransberries and Blue Cheese crumbled? With a lot of cracked peppers.. Gosh, it is delicious. Betty.

    • Wendy

      Sounds like a wonderful combination! How do you make that?

    • Rachel Schultz

      Great idea, thanks!

  • Betty

    Love everything but the Walnut have an allergy to nuts. So I would have to find a different food to replace the walnut. But it sounds wondersul. Betty.

  • Sunny

    Excited to try this tonight. Will probably have to do dried cranberries so glad to see some have tried with success and how they did it. May try almonds (only nut my hubby will eat) and blue cheese. We shall see what I find at the market. :)

    • Rachel Schultz

      Hoping for the best!

  • Laila

    Made this and the mustard chicken for dinner tonight! Omitted the barley and used dried cranberries, but it’s so yummy!! Both the chicken and the side. My boyfriend is loving the brussells sprouts especially!

    • Rachel Schultz

      Wonderful! Thanks for writing.

  • Suzy Scott

    I can’t wait to make both the side & main dish tonight! Thanks for the recipes, I was thinking about what I can do differently with my fresh cranberries! You hit it right on the head ;-)

  • […] out her blog for the Chicken and Pan Seared Brussels Sprouts recipes, both were […]

  • Thank you for this wonderful recipe. I cannot wait to try it.

  • Leah

    dried cranberries don’t really work in this…. they crystallize because of all the sugar and turn into like a crunchy candy!

    • Anonymous

      Soak the cranberries first to soften

      • Rachel Schultz

        Great tip. Thanks.

  • Lourdes

    Trying this receipe tonight. Can’t find fresh or frozen cranberries as they are not in season. Do you think dried cranberries can work?

    • Rachel Schultz

      Yes! No problem.

  • michelle

    Very yummy! I could not get fresh cranberries this time of year – so I used dried and threw them in halfway through cook time.
    I also omitted the barley – not my thing – but it still turned out great. Failed to get the kids to eat it but the hubby thought it was fantastic!!!

    • Rachel Schultz

      That’s great! Thanks, Michelle.

  • Beth

    This was so good! Didn’t have the pecans, so I used walnuts. Some work but worth it.

    • Rachel Schultz

      Still a good substitute! Thanks, Beth.

  • dave

    Was looking for a great healthy-ish meal to make for tonight. Stumbled upon your world’s best chicken recipe and it came with this cranberry sprout side tabott! On the way home now to make them both and cannot wait! Full review to come tomorrow, and I suspect it will be glowing :)

    Thanks for the hard work and great recipe ideas!

    Dave

    • Rachel Schultz

      Thanks!

  • leslie

    Really interesting recipe — looks fantastic in the photos — but I was wondering why barley is listed in the ingredients. Didn’t see any instructions concerning it.

    • Rachel Schultz

      Barley is listed in the recipe; it is added in the last step, tossed with the sprouts, cranberries, and pecans.

  • rosangela caixa

    I’m definitely doing this tomorrow for dinner!

  • I’m making this AND the chicken right now. As I type this. It smells SO GOOD. Can’t wait for dinner to be ready!

    • Rachel Schultz

      That’s great! Hope it turns out well.

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