PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

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

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.

Top with gorgonzola.