-1 cup wheat berries (soaked overnight)
-3 cup vegetable broth
-3 cup brussels sprouts quartered
-2 tbsp olive oil
-1/4 cup crush walnuts
-1 tbsp freshly squeezed lemon juice
-1tsp Jonny Hetherington Essentials Pineapple Hot Sauce (adjust to your spiciness preferences)
-Zest from 1 lemon
-Sea salt and black pepper to taste
Bring wheat berries and the vegetable broth to a boil in a large saucepan. Cooking time varies with how long you've soaked your wheat berries. Cooking can take up to 50 minutes. Drain off excess liquid when ready.
Preheat oven at 425 degrees.
Toss brussel sprouts, shallots and olive oil in a large bowl then transfer to a baking sheet. Add a bit of sea salt and bake for about 15 minutes (until browned) stirring every so often. A couple of minutes before the end, add the walnut pieces.
Mix your lemon juice, hot sauce, lemon zest, a bit of sea salt and black pepper with your wheat berries. Add the roasted brussel sprouts mixture. Toss gently to combine and serve with shaved parmesan or plant based parmesan replacement (optional).
Voila! Brussel sprouts and wheat berries.