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barley brussel sprouts maple apples pecans prosiutto

Barley and Brussels Sprouts with Maple Apples, Pecans and Prosciutto

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Recipe courtesy of GoBarley

This festive Barley and Brussels Sprouts with Maple Apples, Pecans and Prosciutto makes the perfect dish for a holiday turkey dinner or any other time of year with roasted pork or poultry. Some like the look of Brussels sprouts prepared as individual leaves, while others prefer them cut up instead.

barley brussel sprouts maple apples pecans prosiutto

Barley and Brussels Sprouts with Maple Apples, Pecans and Prosciutto

This is a festive dish for a holiday turkey dinner, or perfect to serve at any other time of year with roasted pork or poultry.
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Course: Side Dish
Preparation: Boiling, Pan Frying
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8
Author: GoBarley

Ingredients

  • 1 cup pot or pearl barley
  • 3 cups water
  • 1/2 cup pecan pieces
  • 1 lb brussels sprouts
  • 4 tsp vegetable oil (divided)
  • 2 shallots, peeled and thinly sliced
  • 1 apple, cored and chopped
  • 1 Tbsp maple syrup
  • 4 oz thinly sliced prosciutto (not shaved), cut into strips
  • 2 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
Imperial – Metric

Instructions

  • In a large saucepan, cook barley in water for 30 minutes, until tender and water is absorbed.
  • Meanwhile, spread pecans on an ungreased baking sheet and place in preheated oven. Turn oven off. Leave pecans in the oven for 10 minutes, stirring once, until fragrant and lightly browned. Remove and cool.
  • Wash Brussels sprouts well, cut off any stems and discard outer leaves. Pull off individual leaves or cut each sprout into quarters. Set aside.
  • In a large skillet, heat oil over medium heat. Add Brussels sprouts and cook for 3 to 5 minutes, stirring gently, until sprouts begin to soften. Add shallots, apple and maple syrup, and cook for another 5 minutes.
  • Just before serving, stir in cooked barley and prosciutto. Cook until heated through and Brussels sprouts are tender crisp.
  • Whisk together vinegar, oil and mustard and stir into barley and sprout mixture. Garnish with toasted pecans.
Nutrition Facts
Barley and Brussels Sprouts with Maple Apples, Pecans and Prosciutto
Serving Size
 
125 mL
Amount per Serving
Calories
239
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
11
mg
4
%
Sodium
 
416
mg
18
%
Potassium
 
334
mg
10
%
Carbohydrates
 
32
g
11
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.

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