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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.