Balsamic Farro and Brussels Sprouts as an extra
Serves 2
Crispy savour Balsamic Brussel Sprouts tossed with tender farro is the perfect side pairing for any meal and any night of the week! Topped with toasted sunflower seeds and cranberries for a juicy burst of colour and taste!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Brussels Sprouts
28 g
Sunflower Seeds
¼ cup
Dried Cranberries
½ cup
Farro
(Contains Wheat)
113 g
Red Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tbsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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 dried cranberries. Season with salt and pepper, then toss to combine. Transfer veggie and farro mixture to a serving dish. Sprinkle with sunflower seeds. Drizzle remaining balsamic glaze over top, if desired.