Cranberry Pomegranate Brussel Sprouts With Gorgonzola Recipe

Directions:

1. Bring the cranberry pomegranate juice to a simmer in a small sauce pan over medium heat. Reduce to approximately 1/2 cup. Whisk in the dijon mustard and brown sugar, and continue to cook over low heat, whisking occasionally, while preparing the rest of the dish.
2. Heat the tablespoon of butter in a large skillet over medium-low heat. When the butter has melted, add the chopped walnuts, sugar, and cinnamon. Stir to evenly coat the walnuts. Toast the walnuts, stirring constantly, until fragrant - for about 4-5 minutes. Transfer the walnuts to a bowl and set aside.
3. Turn the heat up to medium, and add the 2 tablespoons of olive oil to the hot skillet. Add in the Brussels sprouts, and saute until they are tender and caramelized, for about 5-6 minutes.
4. Pour the cranberry pomegranate sauce into the pan and stir in the reserved walnuts and the dried cranberries. Cook for an additional minute or two to let the dish come together.
5. Transfer to a serving dish and top with the crumbled gorgonzola cheese. Serve immediately.