Nothing spells consolation fairly like butternut squash and brussel sprouts! So give this wholesome, scrumptious, seasonal Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe a strive. These veggies supply a lot caramelized, savory goodness when roasted and paired collectively, as they’re on this easy roasted vegetable aspect dish. The golden hue of butternut squash is a calling card for its beta carotene content material, and the pungent taste of brussel sprouts foreshadows its potent sulfur compounds—each are highly effective antioxidants linked with well being safety. So, in case you’re looking out for some inspiring vegan butternut squash recipes and brussel sprouts recipes, you got here to the precise place! Better of all, these veggies are in season throughout the cooler fall and winter months, when contemporary produce choices is probably not as broadly out there. Actually, this roasted brussel sprouts and butternut squash aspect dish is ideal on your vacation menu. The mixture of those greens with farro—an entire grain, historical wheat traced again to Italy—makes this recipe a satisfying dish in a single—simply serve it with a plant protein, comparable to Grilled Spicy Sesame Tofu, for a easy, nutritionally balanced meal. Plus, the mixture of greens and farro means this dish is off the charts in ranges of heart- and gut-healthy fibers. If you happen to’re searching for extra info on easy methods to cook dinner farro, try my farro weblog right here.
This Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe can be an important addition on your vacation desk, together with Thanksgiving and Christmas. I carry a giant dish to my Thanksgiving potluck, and it’s a massive hit amongst everybody: vegetarians, vegans, and omnivores alike. Deliver it to your subsequent potluck or get together and watch it develop into the preferred aspect dish on the get together. If you happen to’re in a rush, use pre-cut squash, out there at many grocery shops.
Is farro gluten free?
Sadly, it isn’t. However if you’re avoiding gluten, you’ll be able to simply substitute a special grain for farro, comparable to sorghum, buckwheat, or brown rice. The leftovers are nice the subsequent day too.
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Description
The comforting marriage of butternut squash, brussel sprouts and farro come collectively on this easy, plant-based (vegan) recipe for Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro, which is great for a country meal or your vacation desk.
Farro:
Greens:
- 2 kilos butternut squash, peeled, cubed
- 1 pound contemporary brussel sprouts, trimmed, halved
Balsamic French dressing:
Garnish:Â
- ¼ cup coarsely chopped pecans
- Deliver broth to boil in a medium pot over medium warmth. Add farro, cowl, and simmer for 25-Half-hour, stirring sometimes, till simply tender. Don’t overcook. Substitute moisture misplaced to evaporation with further liquid, if wanted. Drain any leftover broth from farro and put aside.
- In the meantime, preheat oven to 375 F.
- Place butternut squash and Brussels sprouts in a giant baking dish (9 × 13 “).
- To make balsamic French dressing: Combine balsamic vinegar, olive oil, mustard, sage, garlic, salt, black pepper collectively in a small dish.
- Toss French dressing into greens with tongs to distribute components.
- Place baking dish on the highest shelf of the oven. Cook dinner for about Half-hour, till greens are barely tender, stirring each quarter-hour.
- Take away the baking dish of greens from the oven, toss in cooked farro, and sprinkle with pecans. Return to oven and cook dinner for an extra 10 minutes, uncovered, till golden brown and tender.
- Serve instantly.
- Makes 6 servings
Notes
- Prep Time: 20 minutes
- Cook dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
Diet
- Serving Measurement: 1 serving
- Energy: 203
- Sugar: 4 g
- Sodium: 53 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
Key phrases: butternut squash, brussels sprouts, vegan squash recipe
For different vegetable aspect dishes, try the next:
Maple and Balsamic Roasted Brussels Sprouts
Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
Roasted Rosemary Potatoes and Tomatoes
Grilled Lemon Cilantro Shishito Peppers
