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Food 52’s Healthiest: Farro with Leeks and Balsamic Roasted Brussels Sprouts


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Farro with Leeks and Balsamic Roasted Brussels Sprouts
Photo: James Ransom for Food52.com

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

This fiber-filled side dish is loaded with complex carbs and nutrients. Farro has a low glycemic index and aids with digestion, while leeks and brussels sprouts add minerals, and vitamins C and K.

Farro with Leeks and Balsamic Roasted Brussels Sprouts
Serves 4-6

1 pound brussels sprouts, bottom stems trimmed off and quartered
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
1 1/4 cup dried farro
2 1/2 cups vegetable broth
1 large leek, dark green part removed, halved and sliced thinly crosswise
1 teaspoon rosemary, chopped
2 teaspoons dijon mustard
Sea salt and pepper to taste

1. Preheat oven to 375. Toss the Brussels sprouts with one tablespoon each olive oil and balsamic vinegar. Arrange sprouts on a foil lined baking sheet and sprinkle with salt and pepper. Roast for approximately 30 minutes, or until they’re browning slightly.

2. Heat remaining tablespoon olive oil in a medium sized pot. Saute leeks for 8 minutes, or until translucent. Add farro and toast for a minute or two, stirring frequently.

3. Add vegetable broth to the pot and bring to a boil. Reduce to a simmer. Cover the farro with the lid slightly ajar. Let simmer until all liquid has been absorbed, approximately 25-30 minutes.

4. Stir in the brussels sprouts, the dijon mustard, the rosemary, and a little extra balsamic vinegar if you like things tart. Season to taste with salt and pepper, and serve.

More healthy recipes from Food52.com:

Creamy Coconut Bircher Muesli with Figs and Honey
Patricia Wells’ Green Lentil Salad

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