Pan-Seared Brussels Sprouts With Cranberries & Pecans

• 1 pound brussels sprouts, de-stemed and halved
• 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

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, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

brussels sprouts, fresh cranberries, gorgonzola cheese, pecans, barley, maple syrup, balsamic vinegar, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/pan-seared-brussels-sprouts-with-cranberries-pecans-52488481 (may not work)