Pan Seared Brussels Sprouts with Cranberries & Pecans

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Ingredients

  • 1 pound brussels sprouts, de-stemmed and halved
  • 2/3 C fresh cranberries
  • 1/3 C gorgonzola cheese, crumbled
  • 1/3 C pecans
  • 2 cups barley, cooked
  • 1 T maple syrup
  • 1 T balsamic vinegar
  • Olive oil
  • Salt & pepper

Preparation

Step 1

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.