Pan-Seared Brussels Sprouts with Cranberries & Pecans

Ingredients:

• 1 pound Brussels sprouts, de-stemmed and halved (or ribboned)
• 2/3 cup fresh cranberries
• 1/3 cup Gorgonzola cheese, crumbled
• 1/3 cup pecans
• 2 cups barley, cooked
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• olive oil
• salt & pepper

Directions:

1. Heat skillet with drizzling of olive oil over medium heat. Season Brussels sprouts with salt & pepper and combine with cranberries in skillet.
2. 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.
3. Toss barley, Brussels sprouts, cranberries, and pecans in a large bowl. Top with Gorgonzola and serve.

Serves 3-4.
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