Roasted Purple Brussels Sprouts with Cranberries, Pecans, Gorgonzola

and Maple Syrup

I love Brussels sprouts and was very inspired when I saw these beautiful purple sprouts at Trader Joes.  They don’t taste different from the green sprouts, but the color combination is so pretty.  My favorite way to cook sprouts is to roast them but you could also pan sear them in a skillet.  I cleaned and halved the sprouts and tossed them in a bowl with olive oil, salt and pepper and tumbled them onto a foil lined roasting pan for easier cleanup.  When they were most of the way browned, I added the chopped pecans so they could lightly brown, and added dried cranberries, drizzled a mixture of balsamic vinegar and maple syrup over the whole pan and continued roasting the sprouts until they were cooked through.  After they were cooked, I put them in a serving bowl and sprinkled Gorgonzola cheese over the sprouts.  The maple syrup and vinegar combo makes a wonderful sweet and sour note, and the blue cheese and toasted pecans add another sweetness to the dish.  You can use any blue cheese you like, or even use feta or goat cheese. This is easy to make and delicious.  Click here for the recipe….