---
title: Bountiful Barley Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-brussels-sprouts-5820b24b4cdfb549831c43c2
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens: [Wheat, Milk]
tags: [Veggie, Grain Bowl, Roasted]
rating: 4.0
rating_count: 2900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Chewy barley pairs perfectly with crispy sprouts and tangy feta
  - theme: Ease
    text: Simple one-pan roasting method makes weeknight dinners effortless
image: "https://images.recipes.furrysalamander.com/bountiful-barley-bowl.avif"
---
@brussels sprouts{8%oz}
@pearl barley{1%cup}
@dried cranberries{¼%cup}
@feta cheese{1%oz}
@pepitas{2%tbsp}
@balsamic vinegar{1%tbsp}
@honey{1%tsp}
@shallot{1%unit}
@arugula{4%cups}
@olive oil{2%tbsp}
@salt{to taste}
@pepper{to taste}

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 ~{25%minutes}. Drain.

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

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.

Sprinkle shallots on top of brussels sprouts. Cook without stirring ~{3%minutes}. Transfer pan to oven and roast until sprouts are tender ~{8%minutes}.

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

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