* Maple-Balsamic Roasted Brussels Sprouts
Brussel Sprouts, 1lb. Bag THUMBNAIL
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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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