Pan-seared Brussels Sprouts with Cranberries and Pecans
Serves:
4
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I love the festive colors of this side-dish. If you don't like brussels sprouts, try it anyway, you will be surprised. Won't give in, use chopped romaine lettuce.
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Ingredients:
| 1 pound | brussels sprouts, de-stemed and halved |
| 2/3 cup | fresh cranberries |
| 1/3 cup | gorgonzola cheese, crumbled |
| 1/3 cup | pecans |
| 1/2 cup | barley, or quinoa |
| 1 tablespoon | maple syrup |
| 1 tablespoon | balsamic vinegar |
| olive oil | |
| salt & pepper |
Directions:
Prepare barley or quinoa 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.
Source: rachelschultz.com
