|1 lb brussel sprouts, halved|
|1 1/2 Tbsp BBF Organic Virgin Coconut Oil||
|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|
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.
Sorry, no recipes were found.