Monday, December 8, 2014

Sautéed Brussels Sprouts with Cranberries, Walnuts and Gorgonzola

I adore Brussels Sprouts.  No, really, I do!  When I was younger, my mom would boil them and the only way I'd eat them was with tons of butter.  Kinda sorta defeats the purpose, I suppose.  But now I make them all the time, most often roasted.  I made these Brussels sprouts last year for Thanksgiving and they were so good that I made them again for Christmas.  Then....I forgot about them.  Until this week.  These are soooo good.  The kind of thing you don't want to end.  Ever.

Sautéed Brussels Sprouts with Cranberries, Walnuts and Gorgonzola
Serves 2-4

1 lb Brussels sprouts, trimmed and quartered
1/2 cup walnuts, roughly chopped
2/3 cup fresh cranberries
1/2 tbsp balsamic vinegar
3/4 tbsp maple syrup
2 tsp evoo
1/3 cup Gorgonzola, crumbled
Kosher salt

1.  Heat a large skillet over medium high heat.  Add the walnuts and toast until they become fragrant and start to brown.  Do not step away!  They will go from toasty to burnt in seconds.  Transfer to a small bowl and set aside.

2.  Put the pan back on the heat and add the evoo.  Once the oil is hot, add in the Brussels sprouts.  Sauté until they're beginning to brown and starting to get tender; about 8-10 minutes.  Add in cranberries and continue to sauté.

3.  Once cranberries begin to pop and Brussels have reached desired tenderness, add in reserved walnuts and sprinkle with Kosher salt and mix well.
4.  Add in the maple syrup and vinegar.  Mix well, sprinkle with Gorgonzola and serve.  Enjoy!!