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!
- 1 cup dry Barley
- 3 cups water
- 1 pound Brussels sprouts
- 1 Tablespoon olive oil
- 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
- 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.
- While the barley cooks, preheat your broiler.
- Rinse the brussles sprouts and remove the tips, all browning/discolored leaves, and slice in half.
- Heat a 12-inch cast iron skillet on medium-high heat on the stovetop. Allow it to sit for a few minutes until hot. *
- 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.
- 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.
- Add the cranberries to the pan and place the entire pan in the oven. Use oven mitts! The pan will be very hot.
- Broil the Brussels sprouts and cranberries for about three minutes. The tops should be lightly browned and the bottoms caramelized.
- 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.
- 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