Balsamic Brussels Sprouts Salad
Prep time
Cook time
Total time
These balsamic Brussels sprouts are a tangy winter side dish. Serve them on their own or the farro salad in the second half of this recipe for a more substantial dish.
Recipe type: Side dish
Serves: 4
Maple Balsamic Brussels Sprouts
  • 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
For the Farro Salad
  • 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
  1. 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.
  2. 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.
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