Dinner
Plumcot Farro Salad
50 min
Ingredients:
2 lbs brussels sprouts, halved
2 medium sweet potatoes, peeled and cut into ½-inch cubes
zest of 1 orange
2 tbsp fresh orange juice
¼–½ cup pomegranate seeds
6–8 strips thick-cut bacon, chopped
2 tbsp olive oil
1½ tbsp maple syrup
¾ tsp kosher salt
½ tsp black pepper
½ cup chopped pecans, roughly chopped
2 tbsp balsamic glaze, or to taste
2 medium sweet potatoes, peeled and cut into ½-inch cubes
zest of 1 orange
2 tbsp fresh orange juice
¼–½ cup pomegranate seeds
6–8 strips thick-cut bacon, chopped
2 tbsp olive oil
1½ tbsp maple syrup
¾ tsp kosher salt
½ tsp black pepper
½ cup chopped pecans, roughly chopped
2 tbsp balsamic glaze, or to taste
Steps:
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
Prepare the vegetables. Toss the Brussels sprouts and sweet potato cubes with olive oil, maple syrup, orange zest, salt, and pepper. Spread them evenly on the pan, keeping the Brussels sprouts cut-side down where possible. Add the chopped bacon.
Roast for 20 minutes. Remove the pan, drizzle with the fresh orange juice, and toss everything gently.
Roast another 10–15 minutes, until the sweet potatoes are tender, the Brussels sprouts are caramelized, and the bacon is crispy. If needed, give the vegetables another 5 minutes.
Add the finishing touches. Sprinkle the pecans over the vegetables during the last 3–5 minutes of roasting to toast them lightly. Once everything is out of the oven, scatter the pomegranate seeds over the top and drizzle with balsamic glaze.
Serve warm and add a little extra balsamic glaze or pomegranate for presentation, if desired.
