Pan Seared Brussels Sprouts With Cranberries Pecans Recipe 435

PAN SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS RECIPE - (4.3/5)

Steps:

• Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. 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 and serve.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

Steps:

• 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.

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES

Steps:

• Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
• Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.