Pan Seared Brussels Sprouts with Cranberries & Pecans
This unusual vegetable dish would be the perfect side for any holiday feast – bursting with color and flavor. Don’t be afraid of the lowly Brussels Sprout. Roasting them mellows out their strong flavor making them the perfect backdrop to your main dish.
- 1 pound Brussels sprouts, de-stemmed and halved
- ⅔ cup fresh cranberries
- ⅓ cup gorgonzola cheese, crumbled (can substitute feta cheese)
- ⅓ cup pecans
- 1 cup barley, cooked
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Olive oil
- 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.