Ingredients
1 pound brussels sprouts, de-stemed and halved
⅔ cup fresh cranberries
⅓ cup gorgonzola cheese, crumbled
⅓ cup pecans
2 cups barley, cooked
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper
Preparation
Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. 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 and serve.
