Balsamic Roasted Brussels Sprouts
User Reviews
5
Balsamic Roasted Brussels Sprouts
Description
This recipe begins by roasting Brussels sprouts and red onions tossed with olive oil, balsamic vinegar, maple syrup, salt, and pepper at 425°F. The roasting process softens the vegetables and browns their edges, enhancing natural sweetness and adding depth from caramelization.
An assembly follows where cooked farro is dressed with olive oil, lemon juice, Dijon mustard, salt, and pepper. The roasted vegetables, toasted pecans, and dried cranberries are mixed in, creating a hearty salad that balances sweet, tart, and nutty elements. Optional microgreens add freshness and color when served.
The dish can be enjoyed warm or at room temperature, making it versatile for different occasions. For a gluten-free alternative, the farro can be omitted or replaced with quinoa.
Ingredients
Maple Balsamic Brussels Sprouts
- 1 pound Brussels sprouts sliced in half
- 1 red onion sliced into wedges, small
- extra-virgin olive oil for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
For Serving
- 2 cups farro cooked
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon juice more to taste, fresh
- ½ teaspoon Dijon mustard
- ⅓ cup pecans toasted
- ⅓ cup dried cranberries
- microgreens optional, handful
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Roast the Brussels Sprouts: Preheat the oven to 425°F and line a large sheet pan with parchment paper. 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.
- In a large bowl, combine 1 tablespoon 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. Serve with microgreens for garnish, if using, and enjoy.
Notes
- Serve the salad warm or at room temperature to enjoy changing textures and flavors.
- For gluten-free option, omit the farro or substitute with quinoa.
User Reviews
Overall Rating
5
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