Brussels Sprouts with Farro & Pomegranate
Total Time
1 hr
Prep Time
20 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 1 pound Brussels sprouts, sliced in half
- 1 small red onion, sliced into wedges
- Extra-virgin olive oil, for drizzling
- 1 1/2 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
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Preparation
Step 1
Roast the Brussels Sprouts: Preheat the oven to 425°F and line a large sheet pan 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.
Step 2
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.
Step 3
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Chef's notes
Note:
this salad is good hot or at room temperature.
For a gluten-free version:
skip the farro or use quinoa instead.
