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.
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.
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