Balsamci Farro and Brussels Sprouts
with Sunflower Seeds- Wheat
- Sulphites
Crispy, savoury balsamic Brussels sprouts tossed with tender farro are the perfect side pairing for any meal, any night of the week! Topped with toasted sunflower seeds and cranberries for a juicy burst of colour and taste!
Ingredients
227 g
Brussels Sprouts
28 g
Sunflower Seeds
¼ cup
Dried Cranberries
½ cup
Farro
(Contains: Wheat)
113 g
Red Onion
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tbsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them). Peel, then cut onion into 1/2-inch pieces. Add Brussels sprouts, onions and 1 tbsp oil to a parchment lined-baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
Meanwhile, add farro, 1 tsp salt and 3 cups water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain and set aside.
Meanwhile, heat a small non-stick pan over medium heat. When hot, add sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer sunflower seeds to a plate and season with salt.
Whisk together half the balsamic glaze and 1 tbsp oil in a large bowl. Add farro, roasted veggies and dried cranberries. Season with salt and pepper, then toss to combine. Transfer veggie and farro mixture to a serving dish. Sprinkle with sunflower seeds. Drizzle remaining balsamic glaze over top, if desired.
