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Roasted Brussels Sprout & Wheatberry Salad

Ingredients:

  • 1 cup wheatberry, soaked overnight with some hotwater
  • 2 cups apple cider
  • 1 pound of brussels sprout, halved
  • 1/3 cup cranberries
  • 1/4 tsp cinnamon powder
  • pinch of nutmeg powder
  • 2 tbsp coconut oil
  • 1/2 tsp salt
Garnish: Sliced raw almonds

Directions:

  1. Add soaked wheatberries in a saucepan with 2 cups of apple cider. Cook on medium heat until wheatberries are tender (about 20 minutes). Drain and keep aside.
  2. Preheat oven to 350F.
  3. Add the rest of ingredients on a baking sheet, toss to coat and roast for 15 to 20 minutes until sprouts are nice and tender/lightly browned.
  4. Remove from oven and toss it with wheatberries. Serve it room temperature, topped with sliced raw almonds.

 

Have a very Happy Friday, weekend and everything in between!

What are you more excited about the upcoming Halloween/Diwali celebrations? Please share. I don’t want to be just the only one with all of this excitement!!