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Recipe: Brussels Sprouts with Cranberries, Gorgonzola and Roasted Nuts


I used to hate Brussels sprouts. To me, they were that bitter, sort of slimy vegetable that my parents for some unfathomable reason had to eat every once in a while during winter. But, I’m learning, and I’m experimenting. To be honest, to me the worst thing about Brussels sprouts was the consistency with the slimy exterior. So when I found this recipe on Pinterest, and then stumbled across fresh cranberries in the supermarket, I decided to give my little green enemies another chance. I tweaked the recipe slightly by using honey instead of maple syrup. I left out the barley. And I couldn’t get pecan nuts, so I used a nut mix instead. I implore you, even if you’re convinced you hate Brussels sprouts, give this recipe a try. The pan-seared version of this veg is so much friendlier than the steamed or cooked version! And the cranberries melt around the Brussels sprouts just so, balancing the bitterness with their tang, and then there’s the creamy deliciousness of the gorgonzola, and the slightly sweet touch of the honey… we have ourselves a Brussels sprouts convert thanks to this dish.

If in the above picture, you fail to spot any nuts, that’s because the second time I made it, when I took the picture, I forgot to put in the nuts. It was delicious anyway, but the nuts definitely add another interesting dimension and texture.

Ingredients (serves 2 as a vegetarian main course or 3-4 as a side)

  • 500g Brussels sprouts
  • two handfuls fresh cranberries
  • gorgonzola cheese (no idea how many grams I used… go with your gut feeling)
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 small handful of nut mix, roughly chopped
  • olive oil
  • salt and pepper

Toast the chopped nuts in a pan and set aside. Wash the Brussels sprouts, remove the outer leaves, and cut them in half. In a frying pan, heat some olive oil and add the Brussels sprouts and the cranberries. Season with salt and pepper and cook for 8-10 minutes over medium heat, stirring occasionally. Add the honey and the balsamic vinegar and stir until the Brussels sprouts and cranberries are evenly coated. Remove from the heat and place in a bowl. Toss with the nuts and crumble the gorgonzola on top. Enjoy!


Author: bettinathenomad

Nomad. International Relations geek. Reader. Feminist. Swimmer. Boulderer. Runner. Hiker. Not necessarily in that order.

2 thoughts on “Recipe: Brussels Sprouts with Cranberries, Gorgonzola and Roasted Nuts

  1. My husband makes the most wonderful Brussels sprouts/pancetta/potato/shallot dish ever, and has totally convinced me that I do like vegetables after all! 😉 This recipe is one I must show him, too.

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