Farro With Leeks And Balsamic Roasted Brussels Sprouts

1. 1

   Preheat oven to 375. Toss the Brussels sprouts with one tablespoon each olive oil and balsamic vinegar. Arrange sprouts on a foil lined baking sheet and sprinkle with salt and pepper. Roast for approximately 30 minutes, or until they're browning slightly.

2. 2

   Heat remaining tablespoon olive oil in a medium sized pot. Saute leeks for 8 minutes, or until translucent. Add farro and toast for a minute or two, stirring frequently.

3. 3

   Add vegetable broth to the pot and bring to a boil. Reduce to a simmer. Cover the farro with the lid slightly ajar. Let simmer until all liquid has been absorbed, approximately 25-30 minutes.

4. 4

   Stir in the brussels sprouts, the dijon mustard, the rosemary, and a little extra balsamic vinegar if you like things tart. Season to taste with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.