Cranberry Brussel Sprouts
Source: Adapted by Michelle McGrath PR from Cape Cod Select
Servings: 8
Yield: 8 side dish servings
Ingredients
1lb. brussels sprouts, cut in half if large, or left whole if small, stem trimmed
1/2 cup fresh or frozen cranberries
1 tbsp. balsamic vinegar
1 tbsp. maple syrup
2 tbsp. olive oil
1/3 cup pecan halves
1/3 cup crumbled gorgonzola cheese
salt and pepper to taste
Method
Heat brussels sprouts, cranberries and olive oil in a large skillet over medium heat. Season with salt and pepper (if desired).
Sautee for 10-12 minutes or until brussels sprouts are cooked through, but firm. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
Toss brussels sprouts, cranberries and pecans in a large serving bowl, top with gorgonzola crumbles.
Cranberry Impact
Massachusetts is home to 300+ cranberry farmers, 14,000+ acres of cranberry bogs, and 65,000+ acres of associated open space. Learn what's happening on cranberry farms this time of year.
Cranberry blossom season starts in mid-month and growers hope for sunny days. Migratory and native bees pollinate the flowers and tiny fruit pin heads begin to form. With the warm weather, frost events lessen.
The berries start to size. Nutrients are applied to support the growing fruit. Growers irrigate as necessary and monitor for fruit worm and fruit rot.