PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

December 15, 2012 · 152 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 14 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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{ 114 comments… read them below or add one }

Anonymous September 13, 2013 at 3:10 am

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

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Phyllis C August 16, 2013 at 1:36 am

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.

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Monica McGuiness August 5, 2013 at 9:08 pm

I love brussels. What an inventive recipes.

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Haleh Dary July 7, 2013 at 2:04 am

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.

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Anonymous July 7, 2013 at 2:02 am

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.

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Candes July 2, 2013 at 2:29 pm

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

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joni June 22, 2013 at 11:37 pm

Is this salad better warm or refrigerated??

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Rachel Schultz June 23, 2013 at 12:30 am

I like it warm!

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Debra June 22, 2013 at 6:13 pm

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!

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Wanda Einfeldt June 10, 2013 at 4:51 pm

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.

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Rachel Schultz June 10, 2013 at 4:57 pm

You’re welcome!

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Jennifer York June 3, 2013 at 10:41 pm

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

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Susan June 2, 2013 at 12:45 am

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

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Susan June 2, 2013 at 12:43 am

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

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Rachel Schultz June 2, 2013 at 2:00 am

Yum! Great idea.

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Lisa May 28, 2013 at 12:47 am

love this!!

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Anonymous May 27, 2013 at 11:54 pm

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.

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Chelle962 May 19, 2013 at 1:30 am

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!

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Rachel Schultz May 19, 2013 at 3:54 pm

That’s great! Thanks for writing.

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Kylie April 18, 2013 at 10:41 am

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

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Rachel Schultz April 18, 2013 at 1:18 pm

You’re welcome!

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Kylie April 18, 2013 at 10:40 am

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

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Amanda April 11, 2013 at 6:28 pm

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!

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Rachel Schultz April 11, 2013 at 6:38 pm

You’re welcome!

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Bunny April 7, 2013 at 5:00 pm

Would it be possible to substitute broccoli for the brussel sprouts

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Rachel Schultz April 7, 2013 at 5:44 pm

Yes.

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Audrey April 4, 2013 at 9:39 pm

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

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Rachel Schultz April 4, 2013 at 9:47 pm

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

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Dari L April 2, 2013 at 12:38 am

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!

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Rachel Schultz April 2, 2013 at 1:34 pm

Great! Thank you.

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georgia March 28, 2013 at 2:35 am

how many people does this recipe serve?
thanks

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Rachel Schultz March 28, 2013 at 4:34 pm

3-4

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Kelsey L. March 27, 2013 at 6:53 pm

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

- strawberrymint.org -

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Rachel Schultz March 27, 2013 at 7:16 pm

Thanks!

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Dianne March 27, 2013 at 5:21 pm

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.

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Rachel Schultz March 27, 2013 at 7:17 pm

I meant 2 cups raw barley.

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Kaitlyn March 27, 2013 at 2:03 pm

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!

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Rachel Schultz March 27, 2013 at 4:45 pm

Definitely. Happy Easter!

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Barb March 19, 2013 at 2:47 am

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

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Rachel Schultz March 19, 2013 at 12:37 pm

Thanks!

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Laurie March 16, 2013 at 11:53 pm

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

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Rachel Schultz March 17, 2013 at 12:49 am

2 cups when it’s uncooked.

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mommadawn March 1, 2013 at 3:35 pm

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.

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Rachel Schultz March 1, 2013 at 3:37 pm

That’s great! Glad you enjoyed.

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Austin March 1, 2013 at 1:38 am

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

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Betty Capps February 28, 2013 at 8:21 pm

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

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Rachel Schultz February 28, 2013 at 8:55 pm

Thanks!

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Susie Naylor February 23, 2013 at 1:23 am

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

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Sharlene Garnett February 21, 2013 at 6:54 pm

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

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Sharlene Garnett February 21, 2013 at 6:57 pm

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

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Rachel Schultz February 21, 2013 at 9:16 pm

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

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Donna February 18, 2013 at 1:22 pm

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

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Rachel Schultz February 18, 2013 at 8:10 pm

Glad to hear it, Donna! Thanks for writing.

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DanDan February 12, 2013 at 2:30 am

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!

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Roseanna January 28, 2013 at 11:33 pm

My Family loved it . Thank You

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Rachel Schultz February 11, 2013 at 8:34 pm

Great! You’re welcome.

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Diane Bottum January 27, 2013 at 5:17 am

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!

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NELL January 27, 2013 at 2:00 pm

So glad to know rice could be substituted!

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Rachel Schultz February 11, 2013 at 8:36 pm

Yep, sure can.

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Rachel Schultz February 11, 2013 at 8:37 pm

Great ideas. Thank you!

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Betty January 25, 2013 at 7:29 am

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

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Wendy January 30, 2013 at 9:27 am

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

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Rachel Schultz February 11, 2013 at 8:40 pm

Great idea, thanks!

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Betty January 25, 2013 at 7:26 am

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.

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Sunny January 23, 2013 at 11:40 pm

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. :)

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Rachel Schultz February 11, 2013 at 8:42 pm

Hoping for the best!

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Laila January 21, 2013 at 2:59 am

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!

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Rachel Schultz February 11, 2013 at 8:45 pm

Wonderful! Thanks for writing.

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Suzy Scott January 19, 2013 at 12:43 am

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 ;-)

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Laura January 16, 2013 at 12:29 pm

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

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Leah January 15, 2013 at 10:23 pm

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

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Anonymous February 6, 2013 at 1:59 am

Soak the cranberries first to soften

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Rachel Schultz February 11, 2013 at 8:22 pm

Great tip. Thanks.

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Lourdes January 9, 2013 at 5:49 pm

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

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Rachel Schultz January 10, 2013 at 11:25 pm

Yes! No problem.

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michelle January 6, 2013 at 11:03 pm

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!!!

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Rachel Schultz January 10, 2013 at 11:32 pm

That’s great! Thanks, Michelle.

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Beth January 3, 2013 at 6:18 pm

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

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Rachel Schultz January 10, 2013 at 11:37 pm

Still a good substitute! Thanks, Beth.

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dave January 2, 2013 at 9:54 pm

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

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Rachel Schultz January 10, 2013 at 11:38 pm

Thanks!

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leslie December 30, 2012 at 10:30 pm

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.

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Rachel Schultz December 31, 2012 at 4:26 pm

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

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rosangela caixa December 26, 2012 at 2:27 am

I’m definitely doing this tomorrow for dinner!

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melissa December 18, 2012 at 11:09 pm

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!

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Rachel Schultz January 10, 2013 at 11:46 pm

That’s great! Hope it turns out well.

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