Brussels Sprouts with Cranberries, Pecans & Blue Cheese

Instructions

1. In a large skillet, melt the butter over medium-high heat. Add the Brussels sprouts and season liberally with salt and pepper. Cover, reduce the heat to medium-low and cook, stirring occasionally, until the sprouts are tender, about 6 to 8 minutes.
2. In a small bowl, combine the balsamic vinegar and honey.
3. In a large serving dish, toss the Brussels sprouts in the balsamic mixture and top with dried cranberries, pecans, and blue cheese.
4. Serve immediately or store in the refrigerator for up to 3 days.