Ingredients
- 1 pound brussels sprouts, de-stemed and halved
- ⅔ cup fresh cranberries
- ⅓ cup gorgonzola cheese, crumbled
- ⅓ cup pecans
- ½ cup barley
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Olive oil
- Salt & pepper
- Prepare barley according to package instructions.
- Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
- Season with salt & pepper. Cook for 8-10 minutes.
- 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.