Recipe of the Month: December

For December we thought we’d share this yummy recipe that works as a great side for a potluck or a healthy lunch. If you’re gluten free, you can skip the farro and use quinoa and can serve it either hot or at room temperature. Brussels sprouts are rich in many valuable nutrients. Brussels sprouts are particularly high in protein when compared to other green vegetables and are an excellent source of vitamin C and vitamin K, promoting bone and eye health. 




Maple-Balsamic Roasted Brussels Sprouts

What you’ll need:

  • ¾ cup uncooked farroIMG_2016_11_02_08832
  • 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( Hazelnuts or Walnuts work great as well)
  • ⅓ cup dried cranberries ( or Pomegranite seeds/ dried figs)
  • Handful of microgreens, optional
  • Sea salt and freshly ground black pepper




Preheat the oven to 400°F and line a large baking sheet with parchment paper.IMG_2016_11_02_08843-3

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.

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.

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 toss. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice.



Recipe sourced and enhanced from:



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