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Pan-Seared Brussels Sprouts with Cranberries & Pecans


Here in Wisconsin (and I suppose many other places too) fresh cranberries are hard to find anytime other than late fall.  I like this recipe.  It is best with fresh berries but it’s OK with Craisins.

The thing is…. I love pan-seared Brussels Sprouts.  And, barley has a glycemic index of 28 while white rice is way up to 89!  Similarly, a baguette (which I love) has a glycemic index of 95!  ARGH!  But, I like the flavor of barley!  So this is a win-win for me.   I do cut the maple syrup in 1/2, using 1/2 T instead of an entire Tablespoon.  I think I’ll swap out the syrup completely and use honey instead.

So — here goes…. try it.  You’ll like it.

Pan-Seared Brussels Sprouts with Cranberries & Pecans

Serves 3-4

  • 1 pound brussels sprouts, de-stemed and halved
  • 2/3 cup fresh cranberries
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/3 cup pecans
  • 2 cups barley, cooked
  • 1/2 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt & pepper

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Pan Seared Brussels Sprouts

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3 thoughts on “Pan-Seared Brussels Sprouts with Cranberries & Pecans”

  1. I’ve put a copy of this in my recipe book. I like Brussels sprouts, but I’ve always made it with a cheese sauce. Someone else sent me a recipe that adds Bacon to fried Brussels sprouts, but I haven’t tried it yet. Both recipes would be a better choice than the cheese sauce.

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