Pan-Seared Brussels Sprouts with Cranberries & Pecans

September 2017 - Lunch & Dinner

Pan-Seared Brussels Sprouts with Cranberries & Pecans

Directions

  1. Prepare barley according to package instructions.
  2. Heat Brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
  3. Season with salt & pepper.
  4. Cook for 8-10 minutes
  5. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  6. Toss barley, sprouts, cranberries, and pecans in a large bowl.
  7. Top with gorgonzola.

 

Original recipe and photo can be foundĀ here.

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