Pan-Seared Brussels Sprouts w/Cranberries & Pecans

By cook_kjacook_kja

Ingredients

• 1 Lb brussels sprouts, de-stemmed and halved
• 2/3 C fresh cranberries
• 1/3 C gorgonzola cheese, crumbled
• 1/3 C pecans
• 2 C barley, cooked
• 1 Tbsp maple syrup
• EVOO
• Salt
• Pepper

Preparation

Step 1

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

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

Toss barley, sprouts, cranberries and pecans together in a large bowl.

Top with gorgonzola and serve.