Savoury Brussels Sprout Bake
with Farro and Sunflower Seeds
Crispy, savoury balsamic Brussels sprouts tossed with tender farro are the perfect side pairing for any meal, any night of the week! Topped with toasted sunflower seeds and cranberries for a juicy burst of colour and taste!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Choux de Bruxelles
28 g
Graines de tournesol
28 g
Canneberges séchées
½ tasse(s)
Farro
(Contient Blé)
1 pièce(s)
Oignon rouge
2 cs
Glaçage balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
0.13 cc
Poivre*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Halve Brussels sprouts (if larger, quarter them). Peel, then cut onion into 1/2-inch pieces. Add Brussels sprouts, onions and 1 tbsp oil to a parchment lined-baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
While veggies roast, add farro, 1 tsp salt and 3 cups water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain and set aside.
While farro cooks, heat a small non-stick pan over medium heat. When hot, add sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer sunflower seeds to a plate and season with salt.
Whisk together half the balsamic glaze and 1 tbsp oil in a large bowl. Add farro, roasted veggies and cranberries. Season with salt and pepper, then toss to combine. Transfer the mixture to a serving dish. Sprinkle sunflower seeds over top. Drizzle remaining balsamic glaze over top, if desired.