Pan-Roasted Brussels Sprouts

with Miso Caramel & Almond Farro Pilaf

dinner

Beans/Legumes Tamari Lemon Fruit Carrot Brussels Sprouts Almonds Chef's Choice <600 Calories High-Protein Fusion Grain Bowl Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
510
FAT
8g
CARBOHYDRATES
96g
PROTEIN
20g

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 (2 tbsp + 4 tsp) vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (almond), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

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, 18 to 20 minutes. Drain, and return farro to the saucepan, off heat. Cover to keep warm.

2
Prepare the vegetables

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.

3
Pan roast the vegetables

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.

4
Start the miso caramel

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.

5
Finish the caramel

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.

6
Serve

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!