Pan-Seared Brussels Sprouts with Cranberries & Pecans

Contorno - Vegetables

1 lb. 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
1 Tbsp maple syrup
1 Tbsp Botticelli Balsamic Vinegar
Botticelli Extra Virgin 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.

Source: Rachel Schultz

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