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 where I roasted the sprouts with a combo of balsamic vinegar and maple syrup – they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. The photos were so bad that I would have deleted it by now if it weren’t for the continuous emails I still get about that recipe.
The basic concept of this recipe is the same – Brussels sprouts are roasted on high heat with maple and balsamic. This time I added oven roasted onions and farro to make this side dish a little more substantial, and I tossed in cranberries and pecans because they’re festive for fall and add great texture to this dish. It’s all tossed with fresh lemon juice and a little Dijon for extra brightness. I really love the balance of flavors and textures here – it’s perfect as a holiday side dish or as a delicious 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!
- 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
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Serve with microgreens for garnish, if using.
For a gluten-free version: skip the farro or use quinoa instead.