Without realizing, you may have already laid your peepers on this flavorful side as it often accompanies the standard crowd-pleasing chicken breast. I make it at least once every two weeks, especially this time of year.
So many of you asked for the how-to of these brussels! And I’m happy to indulge. You’ll love this dish because it is versatile with many entrees AND the ingredients are available year-round, especially in autumn (bonus!).
PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled (or goat in my instance)
1/3 cup pecans
1/2 cup barley
1 tablespoon Walden Farms Chemical Pancake syrup or straight up 100% Maple Syrup
1 tablespoon balsamic vinegar
1/2 tsp Olive oil
Salt & pepper
Prepare barley according to package instructions. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 8-10 minutes.
With Love From the Trench Kitchen,