Farro with Roasted Brussels Sprouts and Carrots

Farro Brussels Carrot 2

It’s winter. Ok, not officially but it was 29 degrees and snowing this morning. I like winter but that first really cold day hits you like a brick wall. Sounds like a good day for a nice warm, hearty bowl of farro…

Brussels Stalk

We’ll get back to the farro in a minute but one great thing about the cold weather – it’s brussels sprouts season! And, yes, it is brusselS (with an S on the end) sprouts. It’s kinda hard to say actually. So many S’s.

Brussels Field Brussels in Field

These little cabbage-like veggies are super good for you but can sometimes taste bitter. There are a few ways to avoid bitter sprouts though. First, it’s important to get them when they are in season. The cooler weather concentrates the sugar content of the vegetable. Sprouts that mature during hot weather will taste bitter. Slicing the sprouts before cooking will also cut the bitterness because it will help facilitate the release of the acidic compound, thiocyanates, found in the sprouts.

Carrots and Brussels Roasted brussels and carrots

My favorite way to cook sprouts is to roast them. It’s the easiest, least messy and the outer leaves get that nice crispy, charred flavor.


Oh and what’s farro? It’s a hearty grain from ancient Rome that’s high in fiber and a good source of iron and protein. It’s prepared similarly to rice – add liquid, bring to a boil and then simmer. It has a kind of nutty flavor and a bit more texture than rice.


The Honey-Leek dressing/sauce is really optional. But it gives it some extra flavor and the sweetness of the honey helps balance any remaining bitterness from the brussels sprouts.

Farro Brussels Carrot

Makes a great side dish or a full meal. You can also add a protein if you want – I recommend some shredded rotisserie chicken!

More Brussels Sprouts recipes:  Kale and Brussels Sprouts Salad with Cranberry Garlic Dressing; Simple Roasted Broccoli, Cauliflower and Brussels Sprouts

Farro with Roasted Brussels Sprouts and Carrots

  • Serves 2-4
  • Total Time 35 minutes


1 pound brussels sprouts, trimmed and halved
3 carrots, peels and cut in ½ inch slices
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 cup farro
2 cups vegetable or chicken stock

Honey-Leek Dressing

¼ cup olive oil
½ cup sliced leeks
2 tablespoons honey
Salt and pepper


Preheat oven to 400 degrees F. Toss brussels sprouts and carrots with olive oil, salt and black pepper. On parchment lined baking sheet, spread brussels sprouts and carrots in a single layer. Roast for 30 minutes, or until tender and slightly browned.

Rinse farro and place in a small saucepan. Add two cups stock and cover with lid. Bring to a boil, reduce heat to medium-low and simmer for 20-30 minutes, or until liquid is absorbed and farro is tender.

Combine roasted brussels sprouts and carrots with cooked farro in large bowl.

For dressing, add olive oil and leeks to a small sauce pan over medium heat. Cook until leeks are slightly tender, about 3 minutes. Add honey and salt and pepper to taste. Pour warm dressing over vegetable/farro mixture and mix well. Serve warm.


  1. Paul Murase

    Looks good, sounds, good and I’ll probably even try it if i can find some farro. However, not to be argumentative, but wouldn’t the farro be better served BESIDE the roasted Brussels sprouts in a potato-less meal taking up ¼ of the plate? The sprouts and the meat would take up the balance of the plate. That’s just my impression…


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