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

  • 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.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2014

Design by Jane Reaction | Development by Brandi Bernoskie