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Balsamic Farro and Brussels Sprouts
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Balsamic Farro and Brussels Sprouts

Balsamic Farro and Brussels Sprouts

Serves 2 | with Farro and Sunflower Seeds

Crispy savour Balsamic Brussel Sprouts tossed with tender farro is the perfect side pairing for any meal and any night of the week! Topped with toasted sunflower seeds and cranberries for a juicy burst of colour and taste!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


/ serving 2 people

170 g

Brussels Sprouts

28 g

Sunflower Seeds

¼ cup

Dried Cranberries

½ cup


(Contains Wheat)

113 g

Red Onion

2 tbsp

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2 tbsp


¼ tbsp


0.13 tsp



Nutrition Values

Calories510 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate71 g
Sugar16 g
Dietary Fiber9 g
Protein12 g
Cholesterol0 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Non-Stick Pan
Large Bowl


Roast Brussel sprouts and onions

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.

Cook farro

While veggies roast, 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.

Toast sunflower seeds

While farro cooks, 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.

Finish and serve

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.