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Summer Recipe: Pan-Seared Brussel Sprouts

Check out your new neighborhood by having a picnic in the park. Need a suggestion on a healthy dish to pack? We love Pan-Seared Brussel Sprouts with Cranberries & Pecans from blogger, Rachel Schultz.

Pan-Seared Brussel Sprouts with Cranberries & Pecans
Serves 3-4


  • 1 pound brussels sprouts, de-stemmed and halved
  • 2/3 cup fresh cranberries
  • 1/3 cup gorgonzola cheese, crumbled
  • 1/3 cup pecans
  • 2 cups barley, cooked
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt & pepper
  1. Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.
  2. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  3. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.


See this, and other recipes at RachelSchultz.com.

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