Post by Cassandra - Admin on Jun 27, 2014 15:21:56 GMT
This. Sounds. Amaaaazazing!!!
PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
Serves 3-4
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
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper
1) Prepare barley according to package instructions.
2) Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 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. Top with gorgonzola.
Original post here: rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/
PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
Serves 3-4
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
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper
1) Prepare barley according to package instructions.
2) Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 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. Top with gorgonzola.
Original post here: rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/