Calories: 164 Proteins: 6 Carbs: 19 Fats: 6 Serves: 4
1 lb brussel sprouts, halved
1 1/2 Tbsp BBF Virgin Organic Coconut Oil
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2/3 cup fresh cranberries
1 Tbsp BBF Organic Blue 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.
4. Enjoy your Cranberry Pecan Brussels Sprouts!
