Roasted Brussels Sprouts, Goat Cheese, and Cranberries over Barley

Due to the fact that I am a college student, cooking in a tiny rented kitchen from the 1920s, I do not have all of the kitchen tools that say, Martha Stewart- or any adult living on their own would have. I am completely fine with this reality because I have most of the necessities one would need for efficient cooking- cutting boards, a few pots and pans. I recently got a potato peeler!

This week was a big week because I decided to invest in my first cast iron skillet! I kept stumbling upon recipes that require skillets, so when I found one at the groccery store it quickly ended up in my cart. And of all the recipes I have been eager to make with a skillet, this recipe takes the cake.

I have only had brussels sprouts a few times in my life. My mom never cooked brussels sprouts growing up, so I am assuming my dad was not a fan of these little green vegetables. After making this recipe however, I don’t know what’s not to like! Mixed with warm goat cheese, sweet cranberries, and natural barley, these brussels are the perfect complimentary flavor- savory, without a bite of bitter. You are going to love this fall-time medley of food. Give it a try! Whip out that old skillet of yours and shake things up a bit. You have nothing to lose and a whole lot to gain!

Ingredients:

• 1 cup dry Barley
• 3 cups water
• 1 pound Brussels sprouts
• 1 Tablespoon olive oil
• Salt
• 2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
• 1/3 cup crumbled goat cheese
• 1 tablespoon maple syrup, or more to taste
• 1 tablespoon balsamic vinegar, or more to taste

Directions:

1. Add 1 cup of dry barley to 3 cups of water in a medium sized saucepot. Bring the water to a boil and then reduce to a simmer. Let simmer for 30-40 minutes, or until the barley is soft and the water is absorbed.
2. While the barley cooks, preheat your broiler.
3. Rinse the brussles sprouts and remove the tips, all browning/discolored leaves, and slice in half.
4. Heat a 12-inch cast iron skillet on medium-high heat on the stovetop. Allow it to sit for a few minutes until hot. *
5. In a medium-sized bowl combine the sprouts, olive oil, and salt. Toss well so that the Brussels sprouts have a fine coating of oil.
6. Once the skillet is hot, quickly arrange the brussels sprouts so that the center of each sprout- the flat side- is face down. This method of roasting allows for the heat to get trapped in the layers of the sprout and steams them. Cook for 2-3 minutes.
7.  Add the cranberries to the pan and place the entire pan in the oven. Use oven mitts! The pan will be very hot.
8. Broil the Brussels sprouts and cranberries for about three minutes. The tops should be lightly browned and the bottoms caramelized.
9. Combine the warm barley, sprouts, cranberries, goat cheese, maple syrup, and balsamic vinegar in a large bowl. Mix well to evenly distribute the syrup and vinegar.
10. Season with salt as desired, serve, and enjoy!

Notes and Tips!:

• Yield: Serves two.
• Optional: add toasted almonds to this dish!
• A quick and easy test to determine whether your skillet is hot enough: Sprinkle a few drops of water on the skillet while heating it up. If the water quickly sizzles away, your skillet is hot enough!
• If you don’t have/ don’t like Goat cheese, try Gorgonzola! Vegan, omit the cheese!
• Use a cast iron skillet for the oven! Non-stick skillets are not designed to be used in the high temperatures of the oven- they can emit toxins at the extreme temperatures.
• If you have leftovers, store them in an airtight container.  This recipe will keep for a few days and can easily be microwaved for later meals!
• Source: Cookie + Kaite
• Other dishes you might like!: Terriyaki Tofu and Pineapple Bake; Roasted Eggplant with Tomatoes, Mint, and Goat Cheese; Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale