1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 pecans, toasted
2 cups barley, cooked
1 TBsp maple syrup
1 TBsp balsamic vinegar
Salt & pepper
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. Enjoy!