brussel sprout barley close cropped

brussels sprouts with barley

We were trying to come up with something different for a side dish the other day and realized we have barely eaten any barley lately. So long in fact, we weren’t even sure if we had pearl or pot grains in the cupboard!

What did we decide to do with our barley? Well, it just so happened that we had some Brussels sprouts in our Kootenay Spice kitchen and decided to pair them up in a super tasty stove-top casserole.

This dish is perfect for any occasion and the bacon is optional, so it’s a great choice for vegetarians too!

brussel sprout barley ingredients

This recipe will serve 6-8 and requires:

12-16 Brussels sprouts
6 slices bacon, cooked & diced optional (reserve 2 tbsp drippings after cooking)
1½ cups barley
3-6 cloves garlic, minced
1 medium red onion, diced
3 carrots, diced
3 stalks celery, diced
3 cups vegetable broth
2 tsp sage
½ tsp fresh ground pepper
1 tbsp extra virgin olive oil (3 tbsp if omitting bacon)

brussel sprout barley split sprouts

Cut the ends off of the Brussels sprouts and cut in half lengthwise.

In a large saucepan, heat reserved bacon drippings (or 2 tbsp olive oil) over medium heat. Saute onion, carrots, celery and Brussels sprouts for about 5 minutes.

brussel sprout barley pre cooked

Add the barley, bacon and garlic and saute another 5 minutes, stirring occasionally.

Stir in the vegetable broth and bring to a boil.

Once boiling, reduce to simmer and cover.

Simmer until the water has absorbed, about an hour or so. Stir occasionally. Add the sage and pepper near the end, after about 45 minutes. For best results, try Kootenay Spice’s 4 Pepper Blend or Smoked Pepper flavours.

brussel sprout barley 2

Once the liquid is absorbed, remove from heat and stir in 1 tablespoon of extra virgin olive oil.

Serve immediately and enjoy!