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Pan-Roasted Brussels Sprouts with Miso Caramel & Almond Farro Pilaf
or 2 Serving Dinner

Pan-Roasted Brussels Sprouts

with Miso Caramel & Almond Farro Pilaf

Tags: <600 Calories, Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
550
FAT
10g
CARBOHYDRATES
101g
PROTEIN
19g

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INGREDIENTS

  1. ¾ cup farro
  2. 8 oz Brussels sprouts, trimmed and quartered
  3. 2 carrots, peeled and cut into sticks
  4. 4 oz baby spinach
  5. ¼ cup turbinado sugar
  6. 2 scallions, greens and whites separated and thinly sliced
  7. 3 garlic cloves, minced
  8. 1 tsp tamari
  9. 2 tsp cornstarch
  10. 1 tbsp white miso paste
  11. 1 lemon, one half juiced, one half wedged
  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 nut (almond), wheat
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
550
FAT
10g
CARBOHYDRATES
101g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Add farro and a pinch of salt to a small saucepan and cover with 1 inch cold water. 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
Pan roast the vegetables

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add Brussels sprouts and carrots and cook until fork-tender and charred in places, 8 to 10 minutes. Transfer cooked vegetables 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.

3
Start the miso caramel

Return the skillet to medium heat. Add ¼ cup water and sprinkle turbinado sugar evenly across skillet. Cook, occasionally swirling the skillet—do not stir—until sugar melts and mixture smells like caramel, 3 to 5 minutes. Add scallion whites, garlic, and 2 tsp vegetable oil. Cook until fragrant, stirring constantly, about 30 seconds. TIP: The caramel won’t thicken much in this step, so look for darkened color and a toasted scent to gauge when it’s done.

4
Finish the caramel

Remove the skillet from the heat and slowly whisk in ¾ cup 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.

5
Serve

Add just half the scallion greens, lemon juice, sautéed spinach, almonds, sesame seeds, and a pinch of salt and pepper to the cooked farro, and stir. Divide the almond farro pilaf between bowls and top with pan-roasted Brussels sprouts and carrots. Drizzle with some of the miso caramel and sprinkle with remaining scallion greens. Serve with lemon wedges and remaining miso caramel. Dig in!

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