Pan-seared brussels sprouts with cranberries & pecans, part 2
This time I'm cutting the recipe down to about half.
Serves 2-3
Ingredients
- 12 oz frozen brussels sprouts, thawed and halved
- 1/4 cup dried cranberries
- 3 oz feta cheese, crumbled
- 1/4 cup pecans
- 1 tablespoon maple syrup
- 1 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
Turned out fine. I would repeat this for guests who like cruciferous vegetables. The sprouts still have some bitterness to them.