Brussels Sprouts with Pecans & Cranberries

Photo via Rachel Shultz

This is one of the recipes that I made for the first time and served over the weekend for our Easter dinner potluck. I failed at taking many useful pictures between multi-tasking in the kitchen and opening the door as guests arrive so I had to use the photo from the original recipe. I made a few tweaks like using coconut oil instead of olive oil and eliminating the barley and there was no lack in taste. 

Ingredients: 

1 lb. brussels sprouts

1 tablespoon coconut oil

2/3 cup cranberries

1/3 cup pecans

1/3 cup crumbled gorgonzola cheese 

1 tablespoon balsamic vinegar 

1 tablespoon maple syrup

What To Do:

1. Cook brussels sprouts and cranberries in coconut oil over medium heat for 8 minutes.

2. Add balsamic vinegar and maple syrup and cook for an additional 2 minutes before removing from heat. 

3. Add the walnuts and stir well in pan or toss in a mixing bowl.
4. Top with crumbled gorgonzola. 

That's my blurry picture of the final product but I can attest that it was a delicious side to serve for any holiday dinner. Kerri loved it too! ;-)

1. Follow Kate and myself via GFC and Bloglovin.

2. Link up your favorite recipes or food-related posts.

3. Grab our Recipe Swap button and link back to our blogs.