Funny story. When his kids were little, David teased that brussels sprouts were little, baby cabbage heads. Somewhere, out in the world, baby cabbages ran around without their heads. I giggled the first time I heard that. But, his kids surprised me because they enjoyed brussels sprouts. At that point, I had never tried them. I knew their reputation as bitter, harsh, and smelly. Never in my mind’s farthest nether-reaches did I see myself one day eating them. Craving them, even. Or creating recipes like this Oven Roasted Brussels Sprouts and Farro Bowl recipe.
Sprouts, now one of my favorite winter vegetables, are high in depression fighting vitamins. Plus, they are high in fiber. Honestly, these tiny green bites are nutritional powerhouses. So, I try to incorporate them into my meal plan when possible. I put this recipe together for the first time a couple of weeks ago. David loved it. Of course, he would. He’s the one that taught me how delicious baby cabbage heads taste!
I strongly suggest using fresh vegetables for this recipe. I haven’t had a lot of luck using frozen sprouts because they tend to come out soggy.
Big tip here: Tightly seal the foil’s edges. It helps trap in steam and roasts the veggies to perfection. See the dark caramelized spots? That happens at high heat.
Farro is a bit new to us, though. I made it the first time this past summer in this Asian-inspired Maple-Miso Farro bowl. Farro’s nutty taste lends it a tasty versatility and is compatible with most vegetables. So feel free to substitute.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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