Crispy Brussels Sprouts Over Barley Salad
HelloFresh
- Yield: 2 servings
Ingredients
- 8ounces Brussels sprouts
- 3ounces barley
- 1ounce dried cranberries
- 2ounces feta cheese
- 2ounces pepitas
- 2tablespoons balsamic vinegar
- 1tablespoon honey
- 1 shallot
- 2ounces watercress
- 2tablespoons olive oil
Instructions
- Preheat oven to 400 degrees. Place the barley in a pot of water with a large pinch of salt, bring to a gentle boil, and cook for 25 minutes, or until tender. Drain and set aside in bowl.
- Meanwhile, mince the shallot and halve the Brussels sprouts.
- In a bowl, toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
- Heat a cast-iron or oven-proof skillet over medium high heat. Place the Brussels sprouts cut side down on the skillet. Sear for two minutes, then transfer to the oven for 3-5 more minutes until softened.
- Add the shallot, balsamic vinegar, honey, 1 tablespoon olive oil, watercress, and half the cranberries to the bowl with the barley. Toss to combine.
- Serve the barley salad topped with Brussels sprouts, feta cheese, pepitas, and remaining cranberries.
Nutritional Info *per serving
- Calories 660
- Fat 35g
- Carbohydrate 73g
- Fiber 15g
- Protein 23g
