Tuesday, May 8, 2012

Roasted Brussels Sprouts with Farro

I know I'm a little late to jump on the whole grains bandwagon (it's a real thing), but you will never be too late to try farro.  Farro is a type of wheat that has an amazing texture, it's easy to cook, and it's good for you.  The only problem you may have with it is finding it in your grocery store. 

And brussels sprouts?  Yes, I was late on that one too.  Here's my advice for you with brussels sprouts: don't cook them before you have guests come over.  Although they are tasty, they are also a little stinky.  No one wants their guests to come in and start sniffing around.  Literally. 
So there you have it.  That is all I know about these two ingredients.  Oh wait!  I also know that when you combine them with some basic ingredients you have on hand, a simple dinner ensues!

1 c. farro
1 lb. brussels sprouts
4 carrots
1/4 c. sunflower seeds
3 Tbsp. olive oil
salt & pepper
1 Tbsp. agave (you could substitute with maple syrup)
1 Tbsp. balsamic vinegar

1.  Trim the ends of the brussels sprouts and remove any yellow leaves.  Cut in half.  Peel and cut carrots in 1 inch sections.
2.  In a large ziploc bag, toss brussels sprouts, carrots, sunflower seeds, olive oil and salt & pepper.  Spread onto a cookie sheet in an even layer and bake in a 400˚ oven for 30-45 minutes, tossing every 5-7 minutes to cook evenly.

3.  While the vegetables are cooking, add farro to 2 1/2 c. salted water in a medium saucepan.  Bring to a boil.  Reduce heat to a simmer.  Cover and cook for 20-30 minutes (depending on how tender you like your farro).  Drain if there is any water left in the pan.

4.  Toss vegetables with agave and vinegar and serve on top of a bed of farro.

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