Pan Seared Brussel Sprouts with Cranberries and Pecans


6 servings


1 tbsp cooking oil
12 oz Brussel sprouts, cut into ¼
½ cup fresh cranberries
1/3 cup toasted pecans
1 tbsp maple syrup
1 tbsp balsamic vinegar
Salt and pepper


  1. Heat oil in skillet. Add Brussel sprouts. Cook about 5 min.
  2. Add cranberries to the skillet.  Cook another 5 minutes
  3. Pour Brussel sprouts and cranberries into large bowl.  Add maple syrup and balsamic vinegar.  Mix well.
  4. Add pecans, and salt and pepper. Mix well.