Pan-seared brussels sprouts with cranberries & pecans

• Vegetarian

• Produce

  • 1 lb Brussels sprouts
  • 1/2 cup Cranberries, dried

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1/2 cup Barley

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pecans

• Dairy

  • 1/3 cup Gorgonzola cheese

Found on rachelschultz.com

Ingredients

• 1 pound brussels sprouts, de-stemed and halved
• ½ cup dried cranberries
• ⅓ cup gorgonzola cheese, crumbled
• ⅓ cup pecans
• ½ cup barley
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Salt & pepper

Directions

• Prepare barley according to package instructions.
• Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 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.