Note: Recommend steaming the brussel sprouts before browning in the pan. This drastically cuts down on required cooking time.

Note: I typically combine all of the ingredients in the pan rather than a separate bowl to melt the cheese.

Ingredients

• 1 pound brussels sprouts, de-stemed and halved
• 1/2 cup dried cranberries
• 1/3 cup gorgonzola cheese, crumbled
• 1/3 cup pecans
• 1/2 cup barley (Optional)
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Salt & pepper

Directions

1. Prepare barley according to package instructions.
2. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes.
3. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
4. Toss barley, sprouts, cranberries, and pecans in a large bowl.
5. Top with gorgonzola.