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Pan-seared brussels sprouts with cranberries & pecans

Rachel Schultz
  • minutes
  • Serves 3 to 4

INGREDIENTS

1 lb

Brussels sprouts

1/2 cup

Cranberries, dried

1 tbsp

Balsamic vinegar

1 tbsp

Maple syrup

1/2 cup

Barley

1

Salt & pepper

2 tbsp

Olive oil

1/3 cup

Pecans

1/3 cup

Gorgonzola cheese