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* Maple-Balsamic Roasted Brussels Sprouts
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Maple-Balsamic Roasted Brussels Sprouts
- ¾ cup
uncooked farro
- 1 lb.
Brussels sprouts, sliced in half
- 1 small red
onion, sliced into wedges
- Extra-virgin
olive oil, for drizzling
- 1½ tablespoon
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
baby greens
- Sea salt and
freshly ground black pepper
1. Preheat the oven to 400°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 baby greens; toss. Add the Brussels sprouts, along with the
pecans and cranberries. Toss and season to taste with more salt, pepper and
lemon juice.
Serves 4. Adapted from Love and Lemons
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