This is a festive dish for a holiday turkey dinner, or perfect to serve at any other time of year with roasted pork or poultry. Some like the look of Brussels sprouts prepared as individual leaves, others prefer them cut up instead.
- 1 cup (250 mL) pot or pearl barley
- 3 cups (750 mL) water
- ½ cup (125 mL) pecan pieces
- 1 lb (500 g) fresh Brussels sprouts
- 4 tsp (20 mL) vegetable oil (divided)
- 2 shallots, peeled and thinly sliced
- 1 apple, cored and chopped
- 1 Tbsp (15 mL) maple syrup
- 4 oz (100 g) thinly sliced prosciutto (not shaved), cut into strips
- 2 Tbsp (30 mL) apple cider vinegar
- 1 tsp (5 mL) Dijon mustard
Preheat oven to 250°F (120°C).
In a large saucepan, cook barley in water for 30 minutes, until tender and water is absorbed.
Meanwhile, spread pecans on an ungreased baking sheet and place in preheated oven. Turn oven off. Leave pecans in the oven for 10 minutes, stirring once, until fragrant and lightly browned. Remove and cool.
Wash Brussels sprouts well, cut off any stems and discard outer leaves. Pull off individual leaves or cut each sprout into quarters. Set aside.
In a large skillet, heat oil over medium heat. Add Brussels sprouts and cook for 3 to 5 minutes, stirring gently, until sprouts begin to soften. Add shallots, apple and maple syrup, and cook for another 5 minutes.
Just before serving, stir in cooked barley and prosciutto. Cook until heated through and Brussels sprouts are tender crisp.
Whisk together vinegar, oil and mustard and stir into barley and sprout mixture. Garnish with toasted pecans.
Makes 8 servings (½ cup/125 mL each).
Nutritional Information (per serving): Calories: 239; Protein: 9 g; Carbohydrate: 32 g; Fibre: 7 g; Sugars: 6 g; Fat: 10 g; Saturated Fat: 1.5 g; Trans Fat: 0 g; Cholesterol: 11 mg; Sodium: 416 mg; Potassium: 334 mg