crispy-brussels-sprouts-a9bd6fcd.pdf

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8
BOUNTIFUL BARLEY
BOWL
with Roasted Brussels Sprouts
and Pepitas
VEGGIE
10
MIN
NUT
FREE
35
MIN
Level
1
INGREDIENTS:
FOR 2
PEOPLE:
FOR 4
PEOPLE:
• Barley
(Contains: Wheat)
• Shallot
• Brussels Sprouts
• Balsamic Vinegar
• Honey
• Arugula
• Dried Cranberries
• Feta Cheese
(Contains: Milk)
• Pepitas
3/4 Cup
1
8 oz
1 TBSP
1 tsp
2 oz
1 oz
1/2 Cup
1 oz
11/2 Cups
2
16 oz
2 TBSP
2 tsp
4 oz
2 oz
1 Cup
2 oz
HELLO
Provides a hearty boost
to dishes with its nutty
flavor and chewy bite
BARLEY
NUTRITION PER SERVING
575 cal
| Fat: 30 g | Sat. Fat: 7 g | Protein: 19 g | Carbs: 65 g | Sugar: 19 g | Sodium: 400 mg | Fiber: 14 g
START strong
Don’t worry if you don’t have an ovenproof pan.
The Brussels sprouts
can easily be roasted on a baking sheet with the shallots until they’re
golden and crispy, 15-20 minutes.
BUST OUT
• Medium pot
• Strainer
• Large ovenproof pan
• 2 Large bowls
• Whisk
• Olive oil
(7 tsp | 14 tsp)
1
prehea o
t ven and
cook barley
Wash and dry all produce.
Preheat oven to 400 degrees.
Place
barley
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.
2
Halve, peel, and thinly slice
3
prep
sea
son brussels
sprouts
shallot.
Trim and halve
Brussels
sprouts
through the stem.
Heat a large ovenproof pan over
medium-high heat. In a large
bowl, toss
Brussels sprouts
with
1 TBSP olive oil, 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.
4
cook brussels
sprouts
Sprinkle
shallots
on top of
Brussels sprouts.
Cook (without
stirring) 3 minutes. Transfer pan
to oven and roast until sprouts
are tender, 8-10 minutes.
5
In a large bowl, whisk
toss s
alad
together
1 TBSP balsamic
vinegar, 1 tsp honey,
and
1
TBSP olive oil.
Toss in drained
barley, arugula,
and half the
cranberries.
Toss to combine
and season to taste with
salt
and
pepper.
6
Plate
barley salad
and top
finish and pla
te
with
Brussels sprouts, shallots,
feta, pepitas,
and remaining
cranberries.
Incredible!
Seasonal eating at its finest.
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