Roasted Brussels Sprouts and Barley Bowl with Feta and Pepitas

Barley is one of the oldest cultivated grains, prized for its chewy texture and nutty flavor. In this bowl, it serves as the perfect base for a medley of textures and tastes: crispy roasted Brussels sprouts, creamy feta, sweet dried cranberries and crunchy pepitas. A simple balsamic honey dressing ties everything together.

This dish is not only delicious but also packed with fiber and protein, making it a satisfying lunch or dinner. The roasted shallots add a subtle sweetness that complements the tangy feta and tart cranberries. Feel free to customize with your favorite greens or swap the feta for goat cheese.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl BarleyView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Rinse barley and place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 25 minutes. Drain and set aside.
2. Halve, peel and thinly slice the shallot. Trim the ends of Brussels sprouts and halve them lengthwise through the stem.
3. In a large bowl, toss Brussels sprouts with 1 tablespoon olive oil, salt and pepper. Heat a large ovenproof skillet over medium-high heat. Arrange Brussels sprouts cut side down in a single layer in the skillet. In the same bowl, toss shallots with a drizzle of olive oil, salt and pepper, then scatter over the Brussels sprouts.
4. Cook without stirring for 3 minutes. Transfer the skillet to the oven and roast until Brussels sprouts are tender and browned, 8-10 minutes.
5. In a large bowl, whisk together 1 tablespoon balsamic vinegar, 1 teaspoon honey and 1 tablespoon olive oil. Add the drained barley, arugula and half the dried cranberries. Toss to combine and season with salt and pepper to taste.
6. Divide the barley salad among plates. Top with roasted Brussels sprouts and shallots, crumbled feta, pepitas and remaining cranberries.

Recipe Tips

FAQ

Can I use a different grain instead of barley?

Yes, farro, quinoa or brown rice work well as substitutes. Adjust cooking time according to the grain’s instructions.

Is this recipe vegan?

It can be made vegan by omitting the feta cheese or using a vegan alternative. The honey can be replaced with maple syrup or agave.

Can I prepare this dish ahead of time?

Absolutely. Cook the barley and roast the Brussels sprouts and shallots in advance. Assemble the bowls just before serving to keep the arugula fresh.