pan-seared brussels sprouts with cranberries & pecans
INGREDIENTS
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1 pound brussels sprouts, de-stemed and halved
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⅔ cup fresh cranberries
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⅓ cup gorgonzola cheese, crumbled
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⅓ cup pecans
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2 cups barley, cooked
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1 tablespoon maple syrup
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1 tablespoon balsamic vinegar
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Olive oil
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Salt & pepper
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