Roasted Brussels Sprouts And Cranberries With Barley

Name: Roasted Brussels Sprouts And Cranberries With Barley
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar, or more to taste; 355 milliliters cooked barley, reheated (see instructions above); 454 grams Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts); 158 milliliters fresh cranberries (or 1/3 cup dried cranberries); 79 milliliters crumbled Gorgonzola or goat cheese; 1 Tbsp maple syrup, or more to taste; 1 Tbsp olive oil; 79 milliliters freshly toasted pecans; 2 servings Salt

You can never have too many side dish recipes, so give Roasted Brussels Sprouts And Cranberries With Barley a try. This vegetarian recipe serves 2. One portion of this dish contains roughly 34g of protein, 31g of fat, and a total of 911 calories. It can be enjoyed any time, but it is especially good for Christmas. If you have balsamic vinegar, olive oil, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.