Cranberry Chutney


• 1 pound brussels sprouts, de-stemed and halved
• ½ cup dried cranberries
• ⅓ cup gorgonzola cheese, crumbled
• ⅓ cup pecans
• ½ cup barley
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Salt & pepper


Prepare barley according to package instructions.

Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes.

Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries, and pecans in a large bowl.  Top with gorgonzola.

Recipe by Kanupriya Kapoor