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Farro with Charred Brussels Sprouts, Shallots, Roasted Garlic, Peanuts, Black Truffle Oil

5 from 1 vote
A savory grain bowl with charred sprouts and shallots, roasted garlic, salted peanuts, black truffle oil, balsamic vinegar over farro.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

  1. Heat oven to 400 degrees.
  2. Fill a large pot with salted water and bring to a boil.
  3. 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.
  4. Wrap 6 cloves of garlic with skin on in foil and place on baking sheet with the brussels sprouts and shallots.
  5. Roast in oven for about 35-40 minutes.
  6. Remove garlic after about 30-35 minutes.
  7. 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).
  8. 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.
  9. Cook the farro according to the package directions while vegetables are roasting. The variety I use takes approximately 30 minutes.
  10. Drain cooked farro and add to a serving bowl.
  11. 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.