Barley and Brussels Sprouts with Maple Apples, Pecans and Prosciutto

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 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.