Recipes Nugget Markets Signature Recipes
Farro with Roasted Winter Veggies
- Prep time
- 15 minutes PT15M
- Cook time
- 30 minutes PT30M
- Yield
- 4 servings
- Difficulty
This hearty side is a delicious addition to almost any meal.
Ingredients
- 6 Brussels sprouts, quartered
- 1 yam, peeled and large-diced
- ½ red onion, large-diced
- 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
- 1 teaspoon poultry seasoning
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 clove garlic, minced
- ½ pound farro
- ¼ cup red wine
- 1 tablespoon chopped Italian parsley
Preparation
Preheat oven to 425°F.
Toss Brussels sprouts, diced yam, and onion in 1 tablespoon olive oil, poultry seasoning, salt, and pepper. Place on a baking sheet and roast for 15–20 minutes, until lightly caramelized and fork-tender.
While the vegetables are roasting, heat a medium pot on medium-low heat and add 1 teaspoon olive oil. Toast the garlic until the edges just start to brown. Add the farro and toast lightly for about 1 minute.
Deglaze the pan with wine, then reduce until almost dry.
Add water to the pan until it covers the farro by at least 1 inch. Bring to a boil, then reduce heat to a simmer and cook until al dente, 15–20 minutes, adding water if necessary to keep the farro just covered.
When the farro is al dente, add the roasted vegetables to the pot and lightly fold them in. Serve garnished with chopped parsley.
