Pan-Seared Brussels Sprouts with Cranberries & Pecans

INGREDIENTS: 1 pound brussels sprouts, de-stemed and halved
⅔ cup fresh cranberries
⅓ cup gorgonzola cheese, crumbled
⅓ cup pecans
1 cup barley, cooked
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

INSTRUCTIONS: 1. Prepare barley according to package instructions.

2. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.

3. Season with salt & pepper. Cook for 8-10 minutes.

4. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

5. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

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