Pan Seared Brussels Sprouts with Cranberries & Pecans

I realled liked this dish.  Jeff was not a fan, but he's usually not a fan of brussels sprouts anyway.
This would be good to make at Christmas, with the readily available cranberries and the Christmasy colors.  : )  I happened to have some fresh cranberries in the freezer.
Also, I sort of forgot the barley but it was still good.  I don't know if I'll bother adding it next time or not.  : )

Pan-Seared Brussels Sprouts with Cranberries & Pecans
Serves 3-4

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 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.Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar, maple syrup and pecans. Stir to coat and remove from heat.  Top with gorgonzola and serve.  

Recpie and picture from http://rachelschultz.com/