Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro
Ingredients
The farro
-
1½
cups
farro, dry
-
4½
cups
vegetable broth
The vegetables
-
2
pounds
butternut squash, peeled, cubed
-
1
pound
fresh brussel sprouts, trimmed, halved
The balsamic vinaigrette
-
2
tablespoons
balsamic vinegar
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
whole grain mustard
-
1
tablespoon
fresh chopped sage (or dried)
-
2
cloves
garlic, minced
-
as desired
salt
-
as desired
black pepper
The garnish
-
¼
cup
coarsely chopped pecans
Instructions
- 1. Bring the vegetable broth to a boil in a medium pot, then add the farro, cover, and simmer for 25-30 minutes until tender, stirring occasionally.
- 2. Preheat the oven to 375°F.
- 3. Place the cubed butternut squash and halved Brussels sprouts in a large baking dish.
- 4. In a small dish, mix together the balsamic vinegar, olive oil, mustard, sage, garlic, salt, and black pepper to create the vinaigrette.
- 5. Toss the vinaigrette with the vegetables to coat evenly.
- 6. Bake the vegetables in the oven for about 30 minutes, stirring every 15 minutes until barely tender.
- 7. Remove from the oven, mix in the cooked farro, and sprinkle with pecans.
- 8. Return to the oven and bake for an additional 10 minutes until golden brown and tender.
- 9. Serve immediately.
Nutrition Facts (estimated)
Servings
8 servings
Calories
203
Total fat
7g
Total carbohydrates
34g
Total protein
5g
Sodium
53mg
Cholesterol
0mg
You might also like