CRANBERRY BRUSSELS SPROUTS
Ingredients
· 1lb. brussels sprouts, cut in half if large, or left whole if small, stem trimmed
· 1/2 cup fresh or frozen cranberries
· 1 tbsp. balsamic vinegar
· 1 tbsp. maple syrup
· 2 tbsp. olive oil
· 1/3 cup pecan halves
· 1/3 cup crumbled gorgonzola cheese
· salt and pepper to taste
Directions
Sautee for 10-12 minutes or until brussels sprouts are cooked through, but firm. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss brussels sprouts, cranberries and pecans in a large serving bowl, top with gorgonzola crumbles.
The recipe and image in this blog post are used with the permission of the Cape Cod Cranberry Growers’ Association. To learn more about Massachusetts cranberries, the association and for more tempting recipes, please visit them online www.cranberries.org/
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