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!!