Lemony wheat berries with roasted brussels sprouts recipe

Lemony Wheat Berries with Roasted Brussel Sprouts

A delicious way to eat whole grains! Wheat berries tossed with roasted brussel sprouts, shallots, walnuts and a lemon vinaigrette, creating a nutty fresh dish.

SERVINGS 4
  • RECIPE SOURCE ohmyveggies.com
  • PREP TIME 10 min
  • COOKING TIME 50 min
  • TOTAL TIME 1 hrs

Ingredients

  • salt and pepper, to taste
  • salt and pepper, to taste
  • zest from 1 lemon
  • 1 tbsp lemon juice
  • 1/4 cup walnut pieces
  • 2 tbsp olive oil, divided
  • 1 large shallot, chopped
  • 1 cup red wheat berries
  • 3 cups vegetable broth
  • 1 lb brussel sprouts, trimmed and quartered

Cooking Instructions

Combine wheat berries and vegetable broth in a large saucepan. Bring to a boil, then reduce heat to low. Cover and cook until tender, about 50 minutes. Drain off excess liquid. Set aside.

Preheat oven to 425°F.

While wheat berries are cooking, start brussel sprouts. Toss brussel sprouts, shallots, and 1 tablespoon of olive oil in a large bowl. Transfer to a rimmed baking sheet. Bake for 15–20 minutes or until browned, stirring halfway through cooking time. Remove from oven and stir in walnut pieces (they will toast on the hot baking sheet!).

Whisk together lemon juice, zest, remaining oil, salt, and pepper in a large bowl. Add wheat berries and roasted vegetables; toss to combine, then serve.

Allergens

tree-nut, sulphites, celery, yeast