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!