Maple-Balsamic Brussels Sprouts w/ Dried Cranberries and Pecans {Recipe}

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Good morning friends! Are you tired of me yet? Or a better question might be: are you tired of vegetables yet? I realized that most of the recipes I post are for veggie dishes, but I’m honestly not upset about it because vegetables are my favorite food group, and they should be yours too. I feel like people get the idea that veggies aren’t supposed to taste good, and I have made it my personal mission to challenge that stigma. I’ve professed my love for Brussels sprouts before, and while this may not be my absolute favorite way to cook them (these have a similar flavor profile but different cooking method), this is a very close second.

For some reason, out of all the veggies, Brussels sprouts seem to be the most universally hated. Here’s what I have to say to the sprout-haters: try these. Please. Just trust me. Add maple syrup and pecans to anything at it will automatically be 100% better. I also find that the smaller you cut the sprout, the more likely someone is to like it. I personally love Brussels sprouts in all their forms, but when you’re trying to please the entire Thanksgiving dinner table, you’ve got to get crafty. Speaking of Thanksgiving, if you’re like me and start thinking about next year’s menu on black Friday, then you should definitely go ahead and add these to them. Sometimes it’s nice to have something green and a little lighter on the table to balance out all the heavy stuff, and as a plus these are so good you’ll want seconds.

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Ingredients

  • 1 lb Brussels sprouts
  • 2-3 Tbsp. ghee or other high heat oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup
  • 1/3 cup pecan halves, chopped
  • 1/3 dried cranberries

Directions

  1. Halve the Brussels sprouts and thinly slice lengthwise
  2. Place a large cast-iron skillet over medium-high heat
  3. Once the pan is smoking, turn down to medium or medium-low and add ghee
  4. When the ghee is melted, add the Brussels sprouts and cook, stirring frequently, for about 10 minutes, or until sprouts are tender and starting to brown; also add the salt, pepper, and garlic powder during this time
  5. Add in the balsamic vinegar and maple syrup and cook for another minute or two
  6. Remove the cast-iron skillet from the heat and stir in the pecan halves and dried cranberries
  7. Season with more salt and pepper to taste if needed
  8. Dig in!

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