Roasted Brussels Sprouts and Cranberries with Barley

Serves: 2 Save

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

Ingredient Facts and Health Benefits

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Learn how to make this recipe at Cookie and Kate