pan-seared brussels sprouts with cranberries & pecans

http://rachelschultz.com
This is a stock photo. I had my Brussels sprouts with the yogurt/Parmesan chicken, new roasted potatoes and roasted California mix vegetables.  I am not a fan of Brussels, but these were awesome. I didn't make enough for seconds or I would have had some.

• 1lb Brussels sprouts. ( used the frozen kind and just defrosted them in the microwave a bit).
• 2/3 cup cranberries (they are out of season now so I got the low sugar dried ones and put them in a bowl of boiling water for 30 minutes).
• 1/3 cup Gorgonzola cheese
• 1/3 cup chopped pecans
• 1Tbsp pure maple syrup
• 1Tbsp Balsamic vinegar
• salt and pepper
• evoo

1. Combine salt pepper, cranberries and Brussels sprouts in a skillet with evoo and let cook for about 10 minutes.
2. Add vinegars, syrup and pecans and toss to coat.
3. Top with cheese and mix it up.