Cranberry Pecan Brussels Sprouts

Gluten-Free Vegetarian

Calories: 164 Proteins: 6 Carbs: 19 Fats: 6 Serves: 4



1 lb brussel sprouts, halved

1 1/2 Tbsp BBF Virgin Organic Coconut Oil

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!