Farro with Charred Brussels Sprouts, Shallots, Roasted Garlic, Peanuts, Black Truffle Oil
A savory grain bowl with charred sprouts and shallots, roasted garlic, salted peanuts, black truffle oil, balsamic vinegar over farro.
Ingredients
- 1 cup dry farro
- 1 1/2 cups trimmed brussels sprouts cut in half lengthwise
- 2 shallots peeled and quartered
- 6 cloves garlic in their skin and wrapped in foil
- 1/4 cup high quality dark balsamic vinegar
- 2 tbsp black truffle oil
- 1/4 cup salted peanuts
- pinch salt and black pepper to taste
- A few sprays olive oil to prepare brussels sprouts
Instructions
- Heat oven to 400 degrees.
- Fill a large pot with salted water and bring to a boil.
- Toss trimmed brussels sprouts and peeled shallots with olive oil and a generous pinch of salt. Place prepared brussels sprouts (cut side down) and shallots on a baking sheet.
- Wrap 6 cloves of garlic with skin on in foil and place on baking sheet with the brussels sprouts and shallots.
- Roast in oven for about 35-40 minutes.
- Remove garlic after about 30-35 minutes.
- For charred brussels sprouts, use the broil setting for 1-2 minutes at the end of the roasting time. (Don't forget to remove the garlic packet before broiling).
- I like to dry toast my farro in a shallow pan for 3 minutes before adding to the boiling water. This enhances the nutty flavor.
- Cook the farro according to the package directions while vegetables are roasting. The variety I use takes approximately 30 minutes.
- Drain cooked farro and add to a serving bowl.
- Squeeze the roasted garlic from the skins and add to the serving bowl with the cooked farro, brussels sprouts, shallots, and peanuts*. Toss with truffle oil and balsamic vinegar. Adjust salt and pepper to taste.
Notes
*Don't skip the peanuts-they are a key ingredient.