Pan Seared Brussels Sprouts with Cranberries & Pecans

By Laura77

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

Details

Adapted from RachelSchultz.com

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.