Pan-Roasted Brussels Sprouts
with Miso Caramel & Almond Farro Pilaf
- ¾ cup farro
- 8 oz Brussels sprouts
- 2 carrots
- 2 scallions
- 3 garlic cloves
- 1 lemon
- 4 oz baby spinach
- ¼ cup turbinado sugar
- 1 tsp tamari
- 2 tsp cornstarch
- 1 tbsp white miso paste
- ¼ cup sliced almonds
- 2 tsp sesame seeds
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Large nonstick skillet
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.
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.
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.
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.
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.
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!