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Brussel Sprouts with Pomegranate and Pecans

Prep Time:

10 minutes

Cook Time:

10 minutes





About the Recipe

I love bringing this dish to a holiday potluck dinner. It’s colorful, flavorful and healthy in the midst of the gluttonous food that typically fills a holiday dinner table. It’s super easy to make; what will take the longest is cleaning the brussel sprouts. You may even be surprised that the kids may be willing to try it!


1 lb brussel sprouts, cleaned and cut in half

½ cup pomegranate arils or dried cranberries

⅓ cup crumbled gorgonzola

⅓ cup coarsely chopped pecans

1 Tbsp real maple syrup

1 Tbsp balsamic vinegar


Drizzle a couple tablespoons of olive or avocado oil in a heated skillet (I use cast iron).  Add brussel sprouts and season with salt and pepper to taste.  Toss occasionally for 5-7 minutes until softened, but still with some bite.  Add balsamic and syrup, stir to coat.  Take off the stove and let cool a bit before adding the gorgonzola, pomegranate and pecans (otherwise the cheese becomes molten).  Toss together or serve in layers for a beautiful effect!

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