Another Monday has arrived. And I am pretty happy about that to be honest! I was cooped up inside all weekend because of winter storm Nemo and an immense amount of school work, so it’ll be nice to be out and about and go to class again. Research Methods is the class I have today. We have been assigned groups for our final research project and are going to be able to choose our own topics. Can’t wait! All my members are interested in food policy, food advocacy, and nutrition issues in general, so I think it’s going to be a great assignment!
The recipe I have today is a wonderful side dish. It is simple, nutritious and delicious. I feel like I say that a lot here on my blog, but that’s because I do make an effort to cook recipes that showcase how healthy eating doesn’t have to be a chore. And more importantly, healthy eating most definitely does not have to compromise flavor! This recipe for Roasted Brussels Sprouts with Cranberries and Barley encompasses all of these elements.
You only need one bowl and one baking sheet to make this dish too. Makes for an easy clean up!
The colors of this dish are gorgeous, the deep magenta cranberries and the pistachio-like green of the brussels sprouts are beautiful. Very elegant.
The flavors are subtle to begin with, but when you add the maple syrup the sweetness really helps this dish pop.
So what are you waiting for? Go make this easy to prepare, healthy and scrumptious dish!
Roasted Brussels Sprouts with Cranberries and Barley
Recipe inspired by Cookie and Kate
20 brussels sprouts, stems removed and chopped in half
1 tbsp olive oil
1 and 1/2 tbsp maple syrup
1 cup of barley
1/3 cup dried cranberries
1/3 cup slivered almonds
To make this dish, start by preheating your one to 375 degrees and lining a baking sheet with tin foil.
Place the brussels sprouts on the lined baking sheet and drizzle with olive oil and 1 tbsp of maple syrup. Bake for ~20 minutes, or until the sprouts are tender.
While the sprouts are baking, cook the barley according to package directions.
Once the brussels sprouts and barley are cooked, simply combine them in a large mixing bowl with the cranberries and almonds. Drizzle the remaining 1/2 tbsp of maple syrup over top, mix again, and serve. Enjoy!