Brussels sprouts have gotten a bad rap in this world somehow. I don’t know if it is because Danny Tanner hated them, so all of us growing up in the Full House era refused to eat them or what the deal is because let me tell you – they are dang good!
I finally got over my fear of Brussels sprouts within the past year or so, and I can’t get enough of them! I literally want them for dinner every single night, and if I am at a restaurant and they have a special side of them, you can bet that I am amending my order to get those!
With this new love for Brussels sprouts, I am always testing new glazes and ways to cook them. These Cranberry Maple Brussels Sprouts are my new favorite side dish and are absolutely perfect for Thanksgiving or any holiday dinner. The cranberries and the maple syrup glaze bring an absolutely delicious sweetness to them that will leave everyone wanting more! You may even want to double the recipe 🙂
Enjoy!
- 1 pound brussels sprouts
- 1 tbs water
- 2/3 cup cranberries, either frozen or fresh will work
- 2 tbs olive oil
- Salt & pepper
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1/3 cup pecans
- 1/2 cup barley, cooked
- 1/3 cup blue cheese, crumbled
- De-stem and cut the Brussel sprouts in half.
- In a skillet over medium heat, heat the water until it starts to sizzle.
- Add the Brussels sprouts, cranberries, and olive oil. Season with salt and pepper and cook for 8-10 minutes.
- Add the maple syrup and balsamic vinegar. Stir until completely coated and remove from the heat.
- Add the Brussels sprouts mixture, pecans, and barley to a medium size bowl and toss.
- Sprinkle with blue cheese crumbles.
- Serve warm.
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