Side Dish

Roasted Brussel Sprouts with Cranberries and Barley

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Roasted Brussel Sprouts with Cranberries and Barley (The Gingered Whisk)
Any other food blogger probably would have brought you this dish months ago, so that you could include it on your holiday menus. But I am not like other food bloggers. I don’t follow rules, and I never, ever do things in a timely manner. Haha. But really, why should special and delicious dishes be reserved for only once or twice a year? And this dish, especially, takes almost no time at all to make. 

Roasted Brussel Sprouts with Cranberries and Barley (The Gingered Whisk)
I have recently fallen in love with brussel sprouts. I love them pan seared and roasted, and I love them with lots of other goodies in with them. I’ve been trying to convince my father and husband that they can be good, but so far I haven’t won any battles. In fact, my father clearly stated that if he saw that I had posted about this and did nothing but talk about how delicious it was he was going to leave nasty comments. I suppose nasty comments are better than none, but still, we just can’t have that. BUT if you happen to already love brussel sprouts, or are open to trying new foods, I think you will enjoy this recipe! It can be pulled together very quickly, and has so many awesome elements. The caramelized sprouts, the toasty pecans, the tart juicy cranberries, the chewy barley, and the creamy melty gorgonzola.  
Roasted Brussel Sprouts with Cranberries and Barley (The Gingered Whisk)
Oh, yeah… 




Roasted Brussel Sprouts with Cranberries and Barley

by The Gingered Whisk
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: roast side brussel sprouts cranberry pecan barley Christmas Thanksgiving
Ingredients (4 Servings)
  • 1 lb brussel sprouts, halved
  • 1 TBSP olive oil
  • pinch of salt
  • 2/3 cup fresh cranberries
  • 1/3 cup crumbled gorgonzola cheese
  • 1/3 cup freshly toasted pecans
  • 1 1/2 cups quick cooking barley
  • 1 TBSP maple syrup
  • 1 TBSP balsamic vinegar (the good kind)
Instructions
Preheat your broiler.
Heat a 12″ cast iron skillet on the stove to medium-high heat.
While things are heating, in a medium bowl, toss the brussel sprouts with olive oil and salt.
Dump the sprouts ingot the hot skillet and arrange so the flat sides are down.
Cook for 2 minutes.
Toss in the cranberries and transfer the skillet to the broiler (be careful – the pan is heavy and hot!)
Broil for 3 minutes (you want the sprouts to be a little browned on top and caramelized on bottom and the cranberries should be just starting to pop).
Place the sprouts and cranberries into a large bowl and toss in the warmed barley, cheese and became.
Drizzle with maple syrup and balsamic vinegar.
Season with salt and Enjoy!
**Note, this recipe works best if you get all the elements in place BEFORE you start cooking! I also like to use quick cooking barley, and cook it while I am preparing the brussel sprouts.*
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Recipe from Cookie + Kate 

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About

Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.

1 Comment

  • Reply
    lisa
    November 17, 2017 at 2:01 PM

    Perfect timing — we’re having brussel sprouts for Thanksgiving and I wanted a new recipe to try. This is it!

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