Pan-Roasted Brussels Sprouts with Miso Caramel & Almond Farro Pilaf

Pan-Roasted Brussels Sprouts

with Miso Caramel & Almond Farro Pilaf

dinner

Dinner Root Vegetables Nuts Leafy Greens Hearty Vegetables Grain Bowl Fusion High-Protein <600 Calories Winter Recipes Spring Recipes Seasonal Menu Quick and Easy Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
570
FAT
8g
CARBOHYDRATES
108g
PROTEIN
22g

MAIN INGREDIENTS

  1. ¾ cup farro
  2. 8 oz Brussels sprouts
  3. 2 carrots
  4. 2 scallions
  5. 3 garlic cloves
  6. 1 lemon
  7. 4 oz baby spinach
  8. ¼ cup turbinado sugar
  9. 1 tsp tamari
  10. 2 tsp cornstarch
  11. 1 tbsp white miso paste
  12. ¼ cup sliced almonds
  13. 2 tsp sesame seeds
  14. 1 tbsp + 2 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the farro

Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat, and cover to keep warm.

2
Prepare the vegetables

Trim and quarter the Brussels sprouts. Peel and chop the carrot into “fries.” Thinly slice the scallions, keeping the green and white parts separate. Peel and mince the garlic. Halve the lemon and cut one half into wedges.

3
Pan roast the vegetables

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the quartered Brussel sprouts and carrot “fries” and cook, turning occasionally, until charred in places and fork-tender, about 8 to 10 minutes. Transfer to a plate. Add the spinach and a pinch of salt to the skillet and cook until wilted, about 3 to 5 minutes. Transfer sautéed spinach to a bowl.

4
Start the miso caramel

Return the unrinsed skillet to medium heat to begin miso caramel. Add ¼ cup water and sprinkle the sugar evenly over it. Cook, gently swirling skillet occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 3 to 5 minutes. Add just the scallion whites, minced garlic, and 2 tsp vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds.

5
Finish the caramel

Remove skillet from the heat and slowly whisk in ¾ cup water, tamari, cornstarch, white miso paste, and a pinch of pepper. Return the skillet to low heat and simmer until the miso caramel has thickened, about 3 to 5 minutes.

6
Serve

Add half the scallion greens, juice of half the lemon, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper into the cooked farro, stir, and divide between wide, shallow bowls. Top the almond farro pilaf with the pan-roasted Brussels sprouts and carrots and miso caramel. Sprinkle with the remaining scallion greens and serve with lemon wedges. Enjoy!