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
Salt & pepper
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.Read full preparation method