Farro Bowl with Caramelized Brussels Sprouts, Sweet Potatoes, and Apple Cider
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Ingredients & Equipment
What we send
- 8 ouncesBrussels sprouts
- 2sweet potatoes
- 2 tablespoonspistachios
- 8 ouncesapple cider
- 1 cupfarro
- 1Gala apple
- 1/2 tablespoonsherry vinegar
- 1/4 cuptahini
- 1/4 teaspoonAleppo chile powder
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- baking sheet
Bring a medium pot of water to boil over high heat. Preheat oven to 450°F. Rinse and halve Brussels sprouts lengthwise through roots. Rinse and halve sweet potatoes lengthwise, and cut crosswise into ¼-inch half-moons. Peel shallot and mince. Roughly chop pistachios.
Add apple cider and a generous pinch of salt to pot with water. Add farro and cook until tender but still chewy, 12-14 minutes. Drain and return to pot off heat. Set aside.
While farro cooks, on a baking sheet, toss Brussels sprouts and sweet potatoes with 2 tablespoons olive oil, ½ teaspoon salt and black pepper as desired. Arrange in a single layer, with Brussels sprouts cut-side down, and roast until crisp, 16-18 minutes.
Prepare Apple and Make Dressing
While vegetables roast, rinse apple and cut into ½-inch dice, discarding core. In a medium bowl, whisk together sherry vinegar, 1 tablespoon shallot, and 1½ tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and black pepper as desired.
In a separate medium bowl, whisk together tahini and as much Aleppo pepper as desired (it's spicy!) until thick. Whisking continuously, slowly add 4-5 tablespoons water, 1 tablespoon at a time, until smooth. Season with ⅛ teaspoon salt and set aside.
Add apple, shallot dressing, and pistachios to pot with farro and stir to combine. Taste and add salt and black pepper as desired. Top farro with roasted vegetables and drizzle over tahini. Dig in!