Warm Farro Salad with Sweet Potatoes and Brussels | Sip and Spice

Warm Farro Salad with Sweet Potatoes and Brussels Sprouts

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 side servings


  • 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


  1. Preheat the oven to 400ºF.

  2. 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.

  3. 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.

  4. Add the roasted vegetables to the farro pot and stir well. Serve in a bit bowl and top with fresh herbs, if desired!