Here in Wisconsin (and I suppose many other places too) fresh cranberries are hard to find anytime other than late fall. I like this recipe. It is best with fresh berries but it’s OK with Craisins.
The thing is…. I love pan-seared Brussels Sprouts. And, barley has a glycemic index of 28 while white rice is way up to 89! Similarly, a baguette (which I love) has a glycemic index of 95! ARGH! But, I like the flavor of barley! So this is a win-win for me. I do cut the maple syrup in 1/2, using 1/2 T instead of an entire Tablespoon. I think I’ll swap out the syrup completely and use honey instead.
So — here goes…. try it. You’ll like it.
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
- 1/3 cup pecans
- 2 cups barley, cooked
- 1/2 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Olive oil
- Salt & pepper
Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.