Nutty Barley Pilaf with Roasted Brussels Sprouts and Crispy Shallots

This nutty barley pilaf is a hearty and flavorful side dish that's perfect for a weeknight meal. The barley is cooked in vegetable broth until it's tender and fluffy, and then it's tossed with roasted Brussels sprouts and crispy shallots. The Brussels sprouts add a bit of sweetness and bitterness, while the shallots add a touch of crunch. This dish is also garnished with fresh parsley, which adds a bright pop of color and flavor.

I've always been a fan of barley pilaf, but I wanted to create a version that was a little more flavorful and interesting. I started by roasting the Brussels sprouts and shallots, which gives them a slightly caramelized flavor. I then added them to the cooked barley, along with some fresh parsley. The result is a dish that's both hearty and flavorful, and it's sure to become a new favorite.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup pearl barley
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup chopped shallots
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large saucepan, combine the barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the barley is cooked through.
3. Meanwhile, toss the Brussels sprouts and shallots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
4. Once the barley is cooked, stir in the roasted Brussels sprouts and shallots. Season with additional salt and pepper to taste.
5. Garnish with fresh parsley and serve.

Why It Works

• The combination of barley, Brussels sprouts, and shallots creates a complex and flavorful dish.
• Roasting the Brussels sprouts and shallots gives them a slightly caramelized flavor.
• The addition of fresh parsley adds a bright pop of color and flavor.