I have always loved Brussel sprouts, so when I saw this recipe on Oh My Veggies I couldn't wait to recreate it. Roasted Brussels sprouts, chewy wheat berries, and lemon - perfect combination in my mind. The only change I made was to add some roasted apples for sweetness and to leave out the walnuts. You could use roasted grapes as well, which would be delicious and could definitely add in any nuts you nut.
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
Preheat the oven to 425 degrees.
Add the wheat berries and broth to a pot. Bring to a boil and turn heat down to low. Cover and cook for about 45 minutes or until tender. If any excess liquid remains, drain it.
Toss together the Brussels sprouts, apples, shallot, and half the olive oil. Place on foil lined baking sheet and cook for 15-20 minutes or until browned, stirring halfway.
Whisk together lemon juice, zest, remaining oil, salt and pepper. Toss together with the wheat berries, Brussels sprouts, and apples. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.