Roasted Salt ‘n’ Vinegar Baby Potatoes.... very good! I didn't leave them marinating in the vinegar as long as recipe recommended, had some vinegar flavor but next time will leave in the full 20 min or so for extra tang.
Instructions 1.Prepare barley according to package instructions. 2.Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat. 3.Season with salt & pepper. Cook for 8-10 minutes. 4.Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. 5.Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.
“These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread…and you've got a great light meal.” This recipe from Mary Bilke of Eagle River, Wisconsin, is sure to become a favorite!