Prepare to revolutionize your perception of Brussels sprouts with this game-changing roasted farro salad that will make even the pickiest eaters beg for seconds! Imagine crispy, caramelized Brussels sprouts mingling with nutty farro, sweet cranberries, and crunchy toasted walnuts - a symphony of flavors and textures that transforms humble ingredients into a culinary masterpiece. This isn't just a salad; it's a flavor explosion that will have your taste buds dancing and your dinner guests asking for the recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup farro, cooked
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting Brussels sprouts, allowing them to become crispy and caramelized.
- Prepare the Brussels sprouts by trimming the stem ends and removing any yellow or damaged outer leaves. Cut each Brussels sprout in half from top to bottom to ensure even roasting.
- In a large mixing bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper to taste. Make sure the sprouts are well-coated to enhance their flavor during roasting.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and makes for easier cleanup.
- Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the edges. Halfway through roasting, give them a good stir to ensure even cooking.
- While the Brussels sprouts are roasting, prepare the farro according to the package instructions if you haven't done so already. Typically, this involves rinsing the farro, then boiling it in salted water for about 20-30 minutes until tender. Drain any excess water and set aside.
- In a small skillet over medium heat, toast the chopped walnuts for about 5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
- Once the Brussels sprouts are done roasting, remove them from the oven and let them cool slightly. In a large serving bowl, combine the cooked farro, roasted Brussels sprouts, dried cranberries, and toasted walnuts.
- Drizzle the remaining tablespoon of olive oil over the salad and toss gently to combine all the ingredients. Adjust seasoning with additional salt and pepper if needed.
- Serve the Roasted Brussels Sprouts Farro Salad warm or at room temperature. It can be enjoyed as a main dish or as a hearty side dish.
Tips
- Choose fresh, firm Brussels sprouts with tight, bright green leaves for the best roasting results.
- Cut Brussels sprouts in half to maximize caramelization and crispy edges.
- Use parchment paper for easy roasting and cleanup.
- Don't overcrowd the baking sheet - give your sprouts space to roast, not steam.
- Toast walnuts carefully to enhance their flavor without burning.
- For extra flavor, consider adding a splash of balsamic vinegar or lemon juice before serving.
- This salad can be prepared ahead of time and served warm or at room temperature, making it perfect for meal prep or entertaining.
- Experiment with additional mix-ins like goat cheese or roasted garlic for personalized flair.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 35g
Protein: 10g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
