Description
Quick and easy, these sautéed Brussels Sprouts are mixed with dried cranberries, toasted pecans, and blue cheese for an incredible flavor combination!
Ingredients
Scale
- 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
Instructions
- In a large skillet, heat the avocado oil over medium high heat.
- Place the Brussels sprouts cut side down in the skillet, and cook, undisturbed, for 5 minutes, or until they have a nice brown sear.
- Add salt and pepper, stir, and continue to cook until tender, another 5 minutes. Drizzle with balsamic vinegar and turn off the heat.
- Meanwhile, in a small dry skillet, toast the pecans over medium low heat until fragrant, about 2-3 minutes.
- 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
Nutrition
- 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