I’ve found a new and exciting way to make crispy and light Brussels sprouts while incorporating them in a grain bowl for a wholesome side or a light meal. I wish I’ve come up with this unique methodology for the crispy Brussels sprouts; I didn’t. The crispy sprouts are inspired by the chef at Primrose in Steamboat Springs. We went to Primrose two days in a roll and ordered this dish. We can’t get enough of it. The deep flavor, crispy texture and smoky aroma of the Brussels sprouts are hauntingly delicious and out of the world. You look around the restaurant; every table has this dish to share among their friends or family. It’s that good!
What makes the crispy Brussels sprouts so outstanding: the skill and care the chef takes in separating the outer leaves of each sprout individually. This is not difficult to do, just time consuming to let every leaf stand on its own. Another obvious method is using high heat to char the leaves to a paper-thin, feathery and crumbly texture unlike anything I’ve seen before. The fact that they’re not oily suggests the Brussels sprounts were not deep-fried — a big plus for me.
To replicate the crispy Brussels sprouts in my own kitchen, I roast the sprouts leaves (individually separated and seasoned with salt, pepper and olive oil) in a convection oven, or an air-fryer, at 425°F for about 10 minutes. It’s important that the sprouts leaves are transferred onto a preheated sheetpan or cast-iron pan in a single layer. Not crowding the pan will promote even charing to allow hot air to circulate around the leaves. Honestly, I can have the whole bowl of crispy sprouts all by myself — with nothing else.
To put it all together with the star ingredient, the crispy sprouts, I add pearl barley, roasted walnuts, dried cranberries, a honey-lemon dressing and fresh parmesan shavings to the mix. What a creative process and healthful salad bowl I’m happy to make, taste and write about.
Crispy Brussels Sprouts and Pearl Barley Salad
Ingredients
- 1 lb Brussels Sprouts
- Kosher salt
- Freshly ground black pepper
- 1 cup pearl barley, rinsed (or quinoa, brown rice, farro or buckwheat groats)
- 1 lemon
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ¾ cup toasted walnuts, roughly chopped
- ½ cup dried cranberries
- 2 ounces shaved Parmesan cheese
Instructions
PREPARE THE LEAVES: Trim off the dry end. Peel the leaves carefully from the stem of the buds. Peel off the leaves individually. You might need to continue trimming the top to loosen the leaves. (Save the core of the sprouts for later use.)
PREHEAT OVEN: Turn on the convection mode in the oven and set the temperature at the highest level (425°F to 450°F). Put the sheetpan or cast-iron pan in the oven and bring it up the high roasting temperature.
COOK THE GRAINS: Bring a medium pot of water to a boil on high and season aggressively with salt. Add the barley, then reduce the heat to maintain a simmer; cook until plump and tender, about 40-45 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.
MAKE THE DRESSING: While the barley cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.
ROAST THE BRUSSELS SPROUTS: Place the sprouts leaves on the preheated sheetpan. or cast-iron pan. Roast for about 15 minutes until the leaves are charred but remaining intact. Rotate pan to promote even browning.
ASSEMBLE THE SALAD: Add the cooked pearl barley, honey-lemon dressing, roasted walnuts, and cranberries; toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Top the salad with shaved Parmesan. Store, refrigerated, for up to 3 days.
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