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
- 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.