Pan-seared brussels sprouts with cranberries & pecans
Serves 5-6
Ingredients
- 24 oz frozen brussels sprouts, thawed and halved
- 1/2 cup dried cranberries
- 6 oz feta cheese, crumbled
- 1/2 cup pecans
- 1.5 tablespoon maple syrup
- 1.5 tablespoon balsamic vinegar
- Olive oil
- Salt & pepper
Method
- Soak cranberries in just-boiled water for five minutes. Drain.
- Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.
- Toss with maple syrup and balsamic vinegar until sprouts are coated.
- Toss in feta and pecans
This is the first time I've liked a dish with brussels sprouts. Actually forgot the pecans this time, but it was still good. Next time I'll make half the quantityI made this time.
2015-03-10: This time I used pomegranate molasses instead of maple syrup. That was good. It might be interesting to use mulberry syrup some time.