Pan Seared Brussels Sprouts With Cranberries Pecans Food

PAN SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS RECIPE - (4.3/5)

Pan Seared Brussels Sprouts with Cranberries & Pecans Recipe - (4.3/5) image

Provided by Laura77

Number Of Ingredients 9

Ingredients

1 pound brussels sprouts, de-stemmed and halved
2/3 C fresh cranberries
1/3 C gorgonzola cheese, crumbled
1/3 C pecans
2 cups barley, cooked
1 T maple syrup
1 T balsamic vinegar
Olive oil
Salt & pepper

Steps:

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.

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS image

Provided by Rachel Schultz

Yield 3-4

Number Of Ingredients 9

Ingredients

1 pound brussels sprouts, de-stemed and halved
½ cup dried cranberries
⅓ cup gorgonzola cheese, crumbled
⅓ cup pecans
½ cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt & pepper

Steps:

Prepare barley according to package instructions.
Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 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.

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