pan-seared brussels sprouts with cranberries & pecans

pan-seared brussels sprouts with cranberries & pecans

Serves: 3-4

Ingredients

• 1 pound brussels sprouts, de-stemed and halved
• ⅔ cup fresh cranberries
• ⅓ cup gorgonzola cheese, crumbled
• ⅓ cup pecans
• 1 cup barley, cooked
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Olive oil
• Salt & pepper

Instructions

1. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper.
2. Cook for 8-10 minutes.
3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
4. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.