Roasted Brussels Sprouts And Cranberries With Barley

164 faves | 4 recommends
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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
805
FAT
97%
CHOL
8%
SOD
28%

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Ingredients for 2 servings

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

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