Let the Thanksgiving countdown begin!
This year we’re starting with the vegetable that everyone used to hate that everyone now loves – Brussels sprouts! This recipe is a spin on one of our first-ever blog posts. In that recipe, I roasted the sprouts with a combo of balsamic vinegar and maple syrup. As a result, they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. This recipe is identical, except I roasted onions along with the Brussels sprouts and mixed them with nutty farro to make this a more substantial dish.
So, I made these roasted maple balsamic Brussels sprouts!
The basic concept of this recipe is the same – I roast Brussels sprouts on high heat with maple and balsamic, but this time, I added a few extra components.
- Oven-roasted onions – This easy addition goes a long way. Slicing a red onion, roasting with your Brussels sprouts, and tossing it in the final dish adds a punch of sweet, caramelized flavor to this side.
- Farro – Farro makes this side a little heartier, but even more, it adds yummy nuttiness and chewy texture.
- Cranberries – They’re festive for fall! Also, they add sweetness, chewiness, and a pop of color here.
- Pecans – You couldn’t have great a roasted Brussels sprouts dish without a little crunch, so I tossed in a handful of toasted pecans. In addition, their flavor is wonderful with the maple/balsamic/cranberry combination.
- Lemon juice + Dijon – It wouldn’t be one of my recipes without a squeeze of lemon, right? These ingredients are essential for adding a bright finish to this dish!
I really love the balance of flavors and textures here – it’s perfect as a holiday side dish, but it’s also a great weeknight dinner.
Bonus – if you end up with leftover farro and Brussels sprouts, you’re already halfway to having Farro Fried Rice the next night!
- 1 pound Brussels sprouts, sliced in half
- 1 small red onion, sliced into wedges
- Extra-virgin olive oil, for drizzling
- 1½ tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 2 cups cooked farro
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice, more to taste
- ½ teaspoon Dijon mustard
- ⅓ cup toasted pecans
- ⅓ cup dried cranberries
- Handful of microgreens (optional)
- Sea salt and freshly ground black pepper
- Make the Brussels Sprouts: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper. Toss to coat and roast until tender and browned around the edges, 30 to 40 minutes.
- Make the Farro Salad: In a large bowl, combine 1 tablespoon olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper. Add the farro and toss. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice. Serve with microgreens for garnish, if using, and enjoy.
For a gluten-free version: skip the farro or use quinoa instead.