Dirt to Table Experience: Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese

Mental note to self.…Grow MORE brussels sprouts NEXT fall.

One of the many challenges that presents itself each season (keeping in mind my novice gardening skills), is how much to grow.  The lesson that needs to be learned is asking the question, what vegetables do we want to enjoy seasonally, and which ones should be preserved or “put-up” as they like to say here in the South to enjoy throughout the year.  You would think that would be easy, it is not.

I realize that brussels sprouts (like beets) can be a love it,  or hate it vegetable.  Brussels sprouts easily fall into my “love them” category.  What makes brussels sprouts more beautiful is that they grow very well during the fall/winter season here in north Florida.  The question that begs to be asked is why we only planted four plants?  Four plants will give you enough bounty to enjoy seasonally for two people. We need more than that!

While perusing Pinterest, I came across a recipe that was a wonderful way to enjoy brussels sprouts in a way that reflects the season with cranberries, pecans and a bit of blue cheese.

You can tell these are fresh from the garden
This is a beautiful side dish. If you choose to use the barley then you have a meatless main entree.
Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese
Serves 4
Recipe from Rachel Schultz

1pound brussels sprouts, halved
2/3 cup fresh cranberries
1/3 cup gorgonzola or other blue cheese
1/3 cup pecans
2 cups (measured uncooked barley) cooked
Note: I did not use the barley. 
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar
Olive oil
Salt and Freshly ground black pepper
Heat skillet with a drizzling of olive oil over medium heat.  Season brussels sprouts with salt and freshly ground pepper and combine with cranberries in skillet.
Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender.  Add balsamic vinegar and maple syrup.  Stir to coat and remove from heat.
Toss barley, sprouts, cranberries and pecans in a large bowl.  Top with blue cheese and serve.

37 thoughts on “Dirt to Table Experience: Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese

  1. Hi lovely lady.Looks so yummy!! I will cope your recipe this will go great with the Ham for Easter. Thanks so much for your sweet comments on my new Tablescape for Easter so sweet of you. Hoping you and your family have a wonderful Easter next weekend.XXOO Diane


  2. I am loving this – and have Brussels sprouts sitting in my fridge – with all the ingredients. This is just a grand meal! (I love them pan fried a tad – oh my!)


  3. That is so cool that you're growing brussels sprouts! They are not easy to grow here. I have been buying tons of them at the farmers market because my family will eat several pounds at a sitting, just oven-roasted with plenty of salted butter. I can't wait to see what they'll think of this recipe!


  4. I'm so glad that I'm not the only one who likes brussel sprouts! Alas, no one else in my family does, so we never enjoy these wonderful little green orbs of yumminess! And this recipe with the addition of the blue cheese and cranberries must excite the tastebuds . . . recipes that I just love! Happy Easter week, Velva!


  5. This recipe sounds great! I love Brussels sprouts and I love sweet and savory dishes. Great combination of ingredients. BTW,thanks for dropping by my blog, Velva!! I appreciate your comments!


  6. What a wonderful dish! I belong to the \”love brussels sprouts category, could it them every day 🙂 The recipe is bookmarked, have to try it out!


  7. brussel sprouts are one of those foods you either love or hate and I fall in the LOVE category. The pecans and cranberries pair amazingly well with it. Thank you so much for your sweet comment on my blog yesterday. Knowing my passion comes through my cooking means the world to me and that you enjoy it is even better:) have a great week


  8. I like cruciferous veggies like cabbage, etc but for some reason, Brussels sprouts just do not work for me. I guess it is the love it/hate it thing you mentioned.


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