---
title: Bountiful Barley Bowl
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-brussels-sprouts-5820b24b4cdfb549831c43c2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 2900
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 575
  protein: 19
  fat: 30
  saturated fat: 7
  carbohydrates: 65
  sugar: 19
  fiber: 14
  cholesterol: 17
  sodium: 400
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Barley/bountiful-barley-bowl.avif"
---
Wash and dry all produce. Preheat oven to 400 degrees. Place @pearl barley{1.5%cup} in a #medium pot{} with a large pinch of @salt{} and enough @water{} to cover. Bring to a boil and cook until tender, about ~{25%minutes}. Drain.

Halve, peel, and thinly slice @shallot{2%unit}. Trim and halve @brussels sprouts{16%oz} through the stem.

Heat a #large ovenproof pan{} over medium-high heat. In a #large bowl{}, toss Brussels sprouts with 1 TBSP @olive oil{14%tsp}, salt, and @pepper{}. Place Brussels sprouts cut side down in one layer in pan. In same bowl, toss shallots with a drizzle of olive oil and a pinch of salt and pepper.

Sprinkle shallots on top of Brussels sprouts. Cook (without stirring) ~{3%minutes}. Transfer pan to oven and roast until sprouts are tender, ~{8%minutes} to ~{10%minutes}.

In a #large bowl{}, whisk together 1 TBSP @balsamic vinegar{2%tbsp}, 1 tsp @honey{½%oz}, and 1 TBSP olive oil. Toss in drained barley, @arugula{4%oz}, and half the @dried cranberries{2%oz}. Toss to combine and season to taste with salt and pepper.

Plate barley salad and top with Brussels sprouts, shallots, @feta cheese{1%cup}, @pepitas{2%oz}, and remaining cranberries.