To all the Brussel Sprout fans...this one's for you!
Brussel Sprouts with Pecans and Cranberries. Yes. Please.
1 pound brussels sprouts, de-stemed and halved
1/2 cup dried cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1/2 cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt & pepper
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.
Recipe Credits: Rachel Schultz