Roasted Maple-Chile Brussels Sprouts and Sweet Potatoes with Warm Farro and Orange Vinaigrette
This is a delicious warm fall grain bowl. It has a lot of fiddly bits that can be prepped in advance, but it comes together wonderfully and the full recipe will yield lots of leftovers.
Fine sea salt
1 1/2 cups uncooked farro, rinsed and drained
3/4 to 1 pound (1 large) sweet potato, peeled and cut into 1/2 inch dice
3 tbsp olive oil
1 tbsp maple syrup
1/4 tsp crushed red pepper flakes
1 pound Brussels sprouts, trimmed, small sprouts halved and large sprouts quartered
1/2 large red onion, cut into 1/2 inch dice
1/2 tsp chopped fresh thyme leaves
1/3 cup toasted nuts (I prefer pecans)
Freshly ground black pepper
Crumbled feta or fresh goat cheese to topping
3 tbsp freshly squeezed orange juice (from about 1 orange)
1/2 tsp freshly grated orange zest
1 tbsp champagne or white wine vinegar
2 tsp maple syrup
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper
3 tbsp olive oil.
For the salad:
Preheat the oven to 425°. Line two baking sheets with parchment paper (or not). Bring a large pot of salted water to boil.
Once the water boils, add the farro and cook until the grains are tender, 18 to 25 minutes. Drain well in a colander.
In a large bowl, toss the sweet potatoes with 1 tbsp olive oil and 1/4 tsp salt. Transfer to one of the prepared sheets and spread them out in a single layer. Roast, flipping after 20 minutes, until tender and lightly browned, about 30 to 40 minutes.
In the same bowl, whisk together the remaining 2 tbsp oil, maple syrup, red pepper flakes and 1/4 tsp salt. Add the sprouts and red onion and toss to coat. Spread them our on the second baking sheet and arrange the sprouts with their cut side down. Roast until the sprouts and browned and tender, 25 to 30 minutes.
Place the cooked farro in a large bowl and add the warm roasted vegetables. Add some vinaigrette, a few tbsp at a time, until the salad is dressed to taste. Stir in the thyme and nuts. Season with salt and pepper and sprinkle cheese on top.
Serve warm or at room temperature.
For the vinaigrette:
Whisk together all ingredients.
Vinaigrette will keep in an airtight container in the refrigerator for a week.
Source: The Vegetable Butcher by Cara Mangini