Pan-Roasted Brussels Sprouts
with Miso Caramel & Almond Farro Pilaf
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- 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 (2 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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, 18 to 20 minutes. Drain, and return farro to the saucepan, off heat. Cover to keep warm.
Trim and quarter the Brussels sprouts. Peel carrots and slice into sticks. Thinly slice scallions, keeping the green and white parts separate. Peel and mince the garlic. Halve the lemon(s), juice one half (one lemon), and cut one half (one lemon) into wedges.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium heat. Add quartered Brussel sprouts and carrot sticks and cook, turning occasionally, until fork-tender and charred in places, 8 to 10 minutes. Transfer to a plate. Add baby spinach and a pinch of salt to the skillet and cook until wilted, 3 to 5 minutes. Transfer sautéed spinach to a bowl.
Return the skillet to medium heat. Add ¼ cup (½ cup) water and sprinkle the turbinado sugar evenly over it. Cook, occasionally swirling the skillet (do not stir) until the sugar melts and the mixture smells like caramel, 3 to 5 minutes. Add sliced scallion whites, minced garlic, and 2 tsp (4 tsp) vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds.
Remove skillet from the heat and slowly whisk in ¾ cup (1½ cups) water, tamari, cornstarch, white miso paste, and a pinch of pepper. Return skillet to low heat and simmer until the miso caramel has thickened, 3 to 5 minutes.
Add just half the sliced scallion greens, lemon juice, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper to the cooked farro, and stir. Divide between shallow bowls and top the almond farro pilaf with the pan-roasted Brussels sprouts and carrots. Drizzle with 1 tbsp miso caramel. Sprinkle with remaining sliced scallion greens and serve with lemon wedges and remaining miso caramel. Dig in!