1 lb brussel sprouts, halved
1 1/2 Tbsp BBF Organic Virgin Coconut Oil
2/3 Cup fresh cranberries
1 Tbsp BBF Organic Agave
1 Tbsp balsamic vinegar
1/3 Cup pecans
1/3 Cup gorgonzola cheese
Dash salt and pepper
1. Heat oil in a skillet over medium heat. Combine Brussels sprouts and cranberries and season with salt and pepper. Sauté for 5-7 minutes, until sprouts are tender. Add balsamic vinegar and agave to the pan and cook for 1 minute more.
2. Remove from heat and stir in pecans.
3. Top with gorgonzola crumbles and serve.
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