Pan-Seared Brussels Sprouts with Cranberries & Pecans

By Rachel-2

Ingredients

• 1 pound brussels sprouts, de-stemed and halved
• 2/3 cup fresh cranberries
• 1/3 cup gorgonzola cheese, crumbled
• 1/3 cup pecans
• 1 cup barley, cooked
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Olive oil
• Salt & pepper

Details

Servings 3
Adapted from rachelschultz.com

Preparation

Step 1

Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper.

Cook for 8-10 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 and serve.

Instructions