Bountiful Barley Bowl

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  2 tbsp
• brussels sprouts
  1 lb
• dried cranberries
  2 oz
• feta cheese
  1 c
• honey
  ½ oz
• olive oil
  4.667 tbsp
• pearl barley
  1.5 c
• pepitas
  2 oz
• pepper
• salt
• shallot
  2 unit
• water

🍳 Cookware

• medium pot
• large ovenproof pan
• large bowl
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Place pearl barley in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil and cook until tender, about ⏱️ 25 minutes . Drain.

   pearl barley: 1.5 c, salt, water
2. 

   2

   Halve, peel, and thinly slice shallot . Trim and halve brussels sprouts through the stem.

   shallot: 2 unit, brussels sprouts: 1 lb
3. 

   3

   Heat a large ovenproof pan over medium-high heat. In a large bowl , toss Brussels sprouts with 1 TBSP olive oil , salt, and pepper . Place Brussels sprouts cut side down in one layer in pan. In same bowl, toss shallots with a drizzle of olive oil and a pinch of salt and pepper.

   olive oil: 4.667 tbsp, pepper
4. 

   4

   Sprinkle shallots on top of Brussels sprouts. Cook (without stirring) ⏱️ 3 minutes . Transfer pan to oven and roast until sprouts are tender, ⏱️ 8 minutes to ⏱️ 10 minutes .
5. 

   5

   In a large bowl , whisk together 1 TBSP balsamic vinegar , 1 tsp honey , and 1 TBSP olive oil. Toss in drained barley, arugula , and half the dried cranberries . Toss to combine and season to taste with salt and pepper.

   balsamic vinegar: 2 tbsp, honey: ½ oz, arugula: 4 oz, dried cranberries: 2 oz
6. 

   6

   Plate barley salad and top with Brussels sprouts, shallots, feta cheese , pepitas , and remaining cranberries.

   feta cheese: 1 c, pepitas: 2 oz