To all the Brussel Sprout fans...this one's for you!

Brussel Sprouts with Pecans and Cranberries. Yes. Please.

// INGREDIENTS

• 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

// INSTRUCTIONS

1. Prepare barley according to package instructions.

2. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes.

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

4. Toss barley, sprouts, cranberries, and pecans in a large bowl.

5. Top with gorgonzola.

ENJOY!

Recipe Credits: Rachel Schultz