Warm Farro Salad with Sweet Potatoes and Brussels Sprouts
Servings 4 side servings
Ingredients
- 1 sweet potato peeled and cubed
- 10-12 medium brussels sprouts cut in quarters
- 1/2 large red onion cut into large slivers
- 3 tablespoons olive oil separated
- 1 clove garlic crushed
- 1 cup pearled farro
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cracked black pepper
- 2 teaspoons dijon mustard
- 1 teaspoon fresh thyme or parsley optional
Instructions
- Preheat the oven to 400ºF.
- On a sheet pan, spread out the diced sweet potatoes, cut brussels and red onion. Drizzle with 2 tablespoons of the olive oil and toss to coat. Roast in the oven for 15 minutes, then toss with a spoon and finish cooking for 10-15 minutes (depending on your desired crispiness.
- In the meantime, in a medium sauce pot, heat the remaining olive oil over medium heat. Add the crushed garlic and let cook for 1 minute until fragrant. Add in the farro and stir. Let cook for 2 minutes, then add the broth, salt, dried thyme, pepper and dijon mustard. Stir well and bring to a boil. Return pot to a simmer, then cook for 20-25 minutes until liquid is gone and farro is cooked through.
- Add the roasted vegetables to the farro pot and stir well. Serve in a bit bowl and top with fresh herbs, if desired!