My wonderful friend sent me this recipe the other day. One look and I not only knew I needed to make it ASAP, but I knew that I would love it. I obviously left out the cheese, and changed a few measurements to fit my taste. I also do not own a cast iron pan, and didn’t take the extra time to broil, but It turned out amazing! It will definitely be a dish on my Thanksgiving table this year!
- 1 pound brussels sprouts (tips cut off, and halved)
- 1-2 tablespoons olive oil
- Crushed salt
- 2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
- 1/2 cup toasted pecans
- 1 1/2 cups cooked barley
- 1-2 tablespoons maple syrup, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
- Heat up a large frying pan on high heat.
- In a large bowl, toss your prepared sprouts with the olive oil and salt so that they are evenly covered.
- In the hot frying pan, dump the sprouts and arrange quickly so the flat sides are face down. Let them cook for a couple minutes.
- Toss in your cranberries in with the sprouts. Let cook until done to your liking. (When I make this again, I will cook them a little longer than shown in my picture. I like that kinda charred taste.)
- When sprouts and cranberries are done to your liking, take off stove and throw in your prepared barley ( I made mine earlier that day and warmed it up in the microwave while the spouts were cooking),chopped toasted pecans, balsamic vinegar, and maple syrup. Add salt to taste.