
Roasted Brussels Sprouts and Cranberries with Barley
Ingredients (9)
- 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
- 1 tablespoon olive oil
- Salt
- 2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
- 1/3 cup crumbled Gorgonzola or goat cheese
- 1/3 cup freshly toasted pecans
- 1 1/2 cups cooked barley, reheated (see instructions above)
- 1 tablespoon maple syrup, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
Directions
Learn how to make this recipe at Cookie and Kate