Warm Farro Salad with Sweet Potatoes and Brussels Sprouts
Course Side Dish
Prep Time 10minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4side servings
Ingredients
1sweet potatopeeled and cubed
10-12medium brussels sproutscut in quarters
1/2large red onioncut into large slivers
3tablespoonsolive oilseparated
1clovegarliccrushed
1cuppearled farro
2cupschicken or vegetable broth
1teaspoonsalt
1/2teaspoondried thyme
1/2teaspooncracked black pepper
2teaspoonsdijon mustard
1teaspoonfresh thyme or parsleyoptional
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!