Serves 3-4

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.
  5. Top with gorgonzola.

 

BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

 

BRUSSELS SPROUTS WITH CRANBERRIES & PECANS was last modified: by MAC's Lash and Skin Studio