Brussels and Butternut Farro
Makes 4 servings
It’s time to take advantage of those Fall vegetables and divulge in all what the season has to offer! These delicious vegetables are filled with Vitamin A, Vitamin C, B Vitamins as well as potassium and magnesium! Add some rotisserie chicken sauteed shrimp for lunch or serve as a side to salmon, chicken, or pork for dinner. Add some goat cheese for a little added extra protein and serve alongside an arugula salad for a vegetarian option. Need to save some time? Buy the already cubed butternut squash from the produce section at the grocery store and buy the “cook in a bag” farro in the grain section or the quick-cooking farro from Trader Joe’s!
1 teaspoon unsalted grass-fed butter
1 clove garlic, minced finely
1 cup farro, rinsed
1 1/2 cups water
1 1/2 teaspoons kosher salt, divided
2 cups 1-inch cubed butternut squash
2 cups trimmed and quartered Brussels sprouts
1/2 teaspoon ground black pepper
1/4 teaspoon ground cardamom
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon raw unfiltered honey
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/2 cup chopped toasted walnuts
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
Melt butter in a medium saucepan over medium heat, add garlic, and cook until fragrant, about 30 seconds. Add the farro and stir until lightly toasted, about 1 minute. Add water and 1 teaspoon salt. Increase heat to medium-high heat and bring to a boil. Reduce heat to medium-low and cook for about 20 minutes, uncovered until tender, stirring occasionally.
Meanwhile, place the butternut squash and the Brussels on the prepared pan and spray evenly with avocado oil. Sprinkle evenly with salt, pepper, and cardamom. Roast in the oven for about 15 minutes or until tender.
In a large bowl, whisk together red wine vinegar, mustard, and honey until combined. Gradually whisk in the olive oil until combined. Add the cooked farro, butternut squash, and Brussels to the bowl. Stir until well coated with the dressing. Stir in chopped fresh parsley and thyme until just combined. Top with walnuts and serve immediately.