4.2/5
(27 Votes)
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.