Maple-Balsamic Roasted Brussels Sprouts
 
 
This delicious side is a Thanksgiving favorite, but with the farro, pecans, and cranberries, it's hearty enough to be a meal on its own.
Author:
Recipe type: Side
Serves: 4 as a side
Ingredients
  • ¾ cup uncooked farro
  • 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 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
Instructions
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Bring a medium pot of water to a boil. Rinse the farro and add it to the boiling water. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until tender but still chewy. Drain and spread on a plate to cool and dry.
  3. 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.
  4. Meanwhile, in a large bowl, combine 2 teaspoons of 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.
  5. Finally, serve with microgreens for garnish, if using, and enjoy.
Notes
Note: this salad is good hot or at room temperature.
For a gluten-free version: skip the farro or use quinoa instead.
Recipe by Love and Lemons at https://www.loveandlemons.com/maple-balsamic-roasted-brussels-sprouts/