s PAN-SEARED BRUSSEL SPROUTS WITH CRANBERRIES & PECANS ***
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s PAN-SEARED BRUSSEL SPROUTS WITH CRANBERRIES & PECANS ***
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Ingredients
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Instructions *** 3-17-13 good but nothing special *** pound brussels sprouts, de-stemed and halved 2/3 cup fresh cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 2 cups barley, cooked 1 tablespoon maple syrup 1 tablespoon balsamic vinegar Olive oil Salt & pepper 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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