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Sauteed Brussels Sprouts with cranberries, pecans, and blue cheese

Sauteéd Brussels Sprouts with Cranberries, Pecans, and Blue Cheese

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Quick and easy, these sautéed Brussels Sprouts are mixed with dried cranberries, toasted pecans, and blue cheese for an incredible flavor combination!


  • 3 tablespoons avocado oil
  • 1 pound Brussels sprouts, tough end removed and cut in half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar
  • 1/2 cup pecan halves
  • 1/2 cup dried cranberries
  • 1/2 cup blue cheese crumbles


  1. In a large skillet, heat the avocado oil over medium high heat.
  2. Place the Brussels sprouts cut side down in the skillet, and cook, undisturbed, for 5 minutes, or until they have a nice brown sear.
  3. Add salt and pepper, stir, and continue to cook until tender, another 5 minutes. Drizzle with balsamic vinegar and turn off the heat.
  4. Meanwhile, in a small dry skillet, toast the pecans over medium low heat until fragrant, about 2-3 minutes.
  5. Transfer the Brussels Sprouts to a bowl and toss in the dried cranberries, pecans, and blue cheese. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: recipes
  • Method: stove top
  • Cuisine: American


  • Calories: 276
  • Sugar: 12.1 grams
  • Fat: 16.5 grams
  • Saturated Fat: 3.5 grams
  • Carbohydrates: 30.3 grams
  • Fiber: 4.4 grams
  • Protein: 5.8 grams