| This recipe is liked by 0 person(s). |
Pomegranate Roasted Brussels Sprouts and Grapes with Farro
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 pound | brussels sprouts, (halved) |
| 1 pound | seedless red grapes |
| 2 Tbsp | extra-virgin olive oil |
| 1 tsp | salt, plus more to taste |
| 1/2 tsp | freshly ground black pepper |
| 1/4 cup | pomegranate balsamic vinegar |
| 1 cup | cooked farro |
| 1/4 cup | toasted walnuts |
1. Preheat the oven to 425°F.
2. Toss the brussels sprouts, grapes, oil, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast 15 minutes.
3. Remove from the oven drizzle the pomegranate balsamic vinegar over, stirring to coat. (If you can’t find pomegranate balsamic vinegar, make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses. Serves 4 to 6 as a side dish.)
4. Return to the oven and roast until sprouts are tender and the grapes have begun to shrivel, about 15 more minutes.
5. Transfer to a serving bowl. Add the farro and walnuts. Toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe