Pan-Seared Brussels Sprouts with Cranberries & Pecans
- Prepare barley according to package instructions.
- Heat Brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
- Season with salt & pepper.
- Cook for 8-10 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.
Original recipe and photo can be found here.