Roasted Brussels Sprouts and Farro Pilaf

• 1 cup farro, rinsed
• 2 cups water
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons toasted pine nuts (optional)

Steps

1. 1 Preheat oven to 400°F. Toss Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until crispy and caramelized.
2. 2 Meanwhile, in a medium saucepan, bring water and remaining 1/2 teaspoon salt to a boil. Stir in farro, reduce heat to low, cover, and simmer for 20-25 minutes until tender but still chewy.
3. 3 While farro cooks, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic and red onion until softened.
4. 4 Once farro is cooked, fluff with a fork and stir in the sautéed garlic and onion, parsley, lemon juice, and red pepper flakes if using.
5. 5 Toss roasted Brussels sprouts with the farro mixture. Garnish with toasted pine nuts before serving, if desired.

Equipment

• Baking sheet
• Medium saucepan
• Skillet

Variations

• Add roasted butternut squash or cranberries for a festive twist.
• Use quinoa instead of farro for a gluten-free alternative.

Substitutions

• Substitute olive oil with avocado oil for a higher smoke point.
• Replace pine nuts with almonds for a crunchier texture.

Pairings

• Pairs well with roasted root vegetables or a tangy vinaigrette.

Nutrition

Tips

• For extra flavor, toast the farro in a dry pan before cooking it in water.
• If Brussels sprouts are large, quarter them for even roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of broth.

Serving Suggestions

• Serve alongside grilled chicken or a simple arugula salad.
• Pair with a glass of crisp white wine.

FAQ