I love Brussel sprouts! There I said it and I am not ashamed. And guess what? As I ask around I find out I am not alone in my love. If you think you are not a fan then you should try this recipe. The honey adds a touch of sweetness and the cranberries a bit of tang. I hope you enjoy this recipe as much as I do!
Recipe type: Side Dish
1 ½ cups Brussel Sprouts
1 cup cranberries
¼ cup honey
¼ cup balsamic vinegar
¼ cup goat cheese
¼ cup Pecans, optional
2-3 tablespoons Extra Virgin Olive Oil
Salt and pepper to taste
Rise Brussel sprouts under cool running water, pat dry and cut in half. Set aside and rinse cranberries, pat dry.
Heat olive oil over medium heat in a large saute pan. Add Brussel sprouts to the pan and sprinkle with salt and pepper. Cook for 10 minutes, stirring occasionally.
Add cranberries to the pan and continue cooking for 20 minutes, stirring occasionally.
While cooking, combine honey and balsamic vinegar and stir until well combined.
When Brussel sprouts have browned and softened remove the pan from heat; transfer pan contents to a serving bowl.
Pour honey balsamic mixture over the Brussel sprouts and toss to coat evenly. Add pecans and goat cheese if desired. Serve and enjoy!
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