Pan-Seared Brussels Sprouts with Cranberries and 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 tablespoon maple syrup
1 tablespoon balsamic vinegar
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 sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

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