Winter Brussels Bowl with Toasted Farro

Name: Winter Brussels Bowl with Toasted Farro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 to 4 people
Ingredients: 1 cup dry farro; 1 pound brussels sprouts; 1 red onion; ⅓ cup pine nuts; 1 tablespoon olive oil; kosher salt and pepper; 1 orange; ¼ cup crumbled Feta cheese; 1 tablespoon freshly squeezed orange juice; 1 tablespoons freshly squeezed lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; ½ teaspoon dried dill; 2 garlic cloves; kosher salt and pepper; 1/2 cup extra virgin olive oil

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 to 4 people
Course
Main Course
Cuisine
American

Winter Brussels Bowl with Toasted Farro

Kian Mendoza

Report

This brussels sprouts farro bowl is the perfect winter meal. Toasted farro, roasted brussels sprouts with pine nuts and citrus and feta, all drizzled in a delicious vinaigrette!

Share:

I Made This!

65 people made this

Print

18 people printed this

Save this

52 people saved this

Ingredients

Servings

1 cup dry farro, soaked overnight
1 pound brussels sprouts, stems removed and quartered
1 red onion, chopped
⅓ cup pine nuts
1 tablespoon olive oil
kosher salt and pepper
1 orange, segmented and chopped
¼ cup crumbled Feta cheese

citrus vinaigrette

1 tablespoon freshly squeezed orange juice
1 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon dried dill
2 garlic cloves, finely minced or pressed
kosher salt and pepper
1/2 cup extra virgin olive oil

Add to Shopping List

Instructions

Preheat the oven to 425 degrees F.
Bring a pot of salted water to a boil. Add the farro and cook until it’s al dente, about 20 minutes. Drain and let it cool in a bowl.
While the farro cooks, roast the vegetables. Place the brussels, onion and pine nuts on a baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle all over with salt and pepper. Toss well. Roast the vegetables for 20 to 25 minutes, tossing once during cook time. If at any time it seems the pine nuts are burning, toss again. I find pushing them to the center helps.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once it’s hot, add the farro and press it into a single layer. Toast it on that side for 3 to 5 minutes, then stir and flip and repeat until more of it is toasted and golden.
Place the toasted farro in a large bowl. Toss with the roasted vegetables. Stir in the orange and crumbled feta. Drizzle with the dressing and enjoy!

citrus vinaigrette

Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week. You can make it ahead of time for easy prep!