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  • Writer's pictureCrystal Munegatto

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


  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.


Recipe Credits: Rachel Schultz

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