Roasted Brussels Sprouts and Wheat Berry Salad

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Serves 6-8
Ingredients:

• 1 cup wheat berries (soft wheat)
• 4 cups of water
• 1/2 cup dried cranberries, coarsely chopped
• Juice from one fresh lemon
• Zest from the lemon
• 1 tbs. olive oil
• Sea salt and fresh ground pepper, to taste

For Brussels Sprouts:

• 1 pound Brussels sprouts cleaned and cut in half lengthwise
• 1 1/2 tbs. olive oil
• 1 1/2 tbs. balsamic vinegar
• Sea salt and fresh ground pepper, to taste

Directions:
Combine the wheat berries with 4 cups of water in a large pot and bring it to a boil. Reduce the heat to low and then simmer covered for about 50 minutes. The wheat berries should be soft and chewy, but not mushy. Put in a colander to drain off the excess liquid.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, toss the Brussels sprouts with oil and vinegar and then spread in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground pepper.
Roast for 25-30 minutes until the Brussels sprouts begin to caramelize. When done, let cool until the wheat berries are done.

In a serving bowl combine the cooked wheat berries with the cranberries and roasted Brussels sprouts. Whisk the lemon juice, olive oil and salt and pepper together in a small bowl. Sprinkle the lemon zest over the salad and then toss with the lemon vinaigrette.

Serve warm and enjoy!!