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PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

marti

marti

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

Serves 3-4



1 pound brussels sprouts, de-stemed and halved

1/2 cup dried cranberries

1/3 cup gorgonzola cheese, crumbled

1/3 cup pecans

1/2 cup barley

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

2 tablespoons olive oil

Salt & pepper



Prepare barley according to package instructions. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes. 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.
 
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