Pan-Seared Brussels Sprouts with Cranberries & Pecans

     I know I mentioned this recipe in my Easter post, but it is just so good I thought it deserved it very own post.  I found this recipe on Pinterest from a yummy blog by Rachel Schultz.  It was so easy and DELISH!

Ingredients

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

Olive oil

Salt & pepper

Preparations

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!