Roasted Brussels Sprouts and Cranberries with Barley
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(10)
Ingredients
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
- ⅔ cup fresh cranberries (or ⅓ cup dried cranberries)
- ⅓ cup crumbled Gorgonzola or goat cheese
- ⅓ cup freshly toasted pecans
- 1 ½ cups cooked barley, reheated
- 1 tablespoon maple syrup, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
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Preparation
Chef’s notes
Recipe adapted from Love and Lemons’ maple and balsamic roasted Brussels sprouts recipe and one of Mark Bittman’s recipes in The Food Matters Cookbook. The quick-roasted sprouts method is adapted from The Kitchn.
Make it vegan:
Omit the cheese.
Make it nut free:
Omit the pecans, or if you feel like experimenting, try adding pumpkin seeds instead!
Recommended equipment:
I highly recommend using a 12-inch cast iron skillet rather than a large oven-safe, non-stick skillet because typical non-stick skillets release toxins at high temperatures.
Preparation tips:
Brussels sprouts are best cooked flat side down because the heat gets trapped inside the sprout and, in effect, steams it. It’s the best way to get crispy flat sides and cooked insides.
A note on the pecans:
If you’re adding pecans, I recommend toasting the pecans over medium heat in a separate pan. They will burn over high heat.