Then, I found out that there are ways to cook them that don’t result in bitter little sprouts, and now they’re one of my favorite vegetables.If you’re on the fence about Brussels sprouts, this dish will make you a believer. These Pan Roasted Brussels Sprouts are great as a side dish, but we’ve eaten them as a light supper, too. The dish has a lot of flavors going on that work really well together. The combination of the sprouts with the crunchy pecans, creamy goat cheese, sweet/tart cranberries and sweet/tart maple balsamic dressing is pretty great. So, give these guys a try, and you may find a new favorite vegetable, too.
Pan Roasted Brussels Sprouts
- 2 T. olive oil
- 1 lb. Brussels sprouts , de-stemed, halved, and tough outer leaves removed
- 1 1/2 c. cooked quinoa
- 2 T. pure maple syrup
- 2 T. balsamic vinegar
- Salt and pepper
- 2/3 c. dried cranberries
- 1/3 c. pecans
- 1/3 c. goat cheese crumbled
Heat olive oil in a skillet over medium heat.
Cook Brussels sprouts for 10-15 minutes, stirring regularly, or until Brussels sprouts have softened.
Add cooked quinoa, and cook, stirring regularly, for 2-3 minutes.
Add balsamic vinegar and maple syrup, and stir to combine.
Remove from heat, and season with salt and pepper.
Toss in cranberries and pecans.
Top with goat cheese.
Adapted from Rachel Schultz
More side dish recipes!