Pan-Roasted Brussels Sprouts

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.

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.

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.

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.

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!