Cranberry Pecan Brussels Sprouts

Gluten-Free Vegetarian

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

Ingredients

1 lb brussel sprouts, halved

1 1/2 Tbsp BBF Organic Virgin Coconut Oil

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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

Directions

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.