BRUSSELS SPROUTS WITH CRANBERRIES & PECANS #HEALTHYVEGAN #CRANBERRIES

Without acknowledging, you may have effectively laid your peepers on this delightful side as it is envisioned here with my reality's best chicken formula. Such a large number of you requested the how-to of these brussels! What's more, I'm glad to enjoy. You'll adore this dish since it is adaptable with numerous courses AND the fixings are accessible all year, particularly in winter (reward!)

Get ready grain as per bundle directions. Warmth brussels sprouts and olive oil in a skillet over medium warmth. Season with salt and pepper. Cook for 7-9 minutes. Include balsamic vinegar and maple syrup. Blend to coat and expel from warmth. Hurl grain, sprouts, cranberries, and walnuts in an enormous bowl. Top with gorgonzola.

INGREDIENTS:

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

INSTRUCTIONS:

• 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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