To join the Maple-Brined Pork Tenderloin made last weekend, I decided to try out a recipe from The Vegetable Butcher, a great new cookbook that is all about the vegetables. I was paging through the cookbook and knew that with the maple flavoring I was using in the tenderloin, this would be a great compliment.
After a long afternoon of pulling weeds, trimming bushes, and power washing the porch, this relatively low-intensive recipe. We all agreed this was a keeper of a recipe. Besides the brussels sprouts, I had everything on-hand, which is also a plus. I had found a package of farro in the cupboard as I was cleaning it out a week or so ago. So, there was additional benefits to making it. Next time, I would add more red pepper flakes, as there was not much heat to the recipe.
Roasted Maple-Chile Brussels Sprouts and Sweet Potatoes (with Warm Farro and Orange Vinaigrette)
Fine sea salt
1 1/2 c uncooked farro, rinsed and drained
3/4-1 lb sweet potatoes, peeled and cut into 1/2 inch dice
3 Tbsp extra virgin olive oil
1 Tbsp maple syrup
1/4 tsp red pepper flakes
1 lb brussels sprouts, trimmed, and halved or quartered
1/2 large red onion, cut into 1/2 in dice
orange vinaigrette (see below)
1/2 tsp chopped fresh thyme
1/2 c toasted pecans
fresh ground black pepper
crumbled fresh goat cheese (optional)
Preheat the oven to 425. Line two rimmed baking sheets with parchment paper. Bring a large pot of salted water to a boil over high heat.
Once the water boils, add the farro and cook until the grains are tender, but not too soft, 18 to 25 minutes. Drain well in a colander.
In a large bowl, toss the sweet potatoes with 1 Tbsp olive oil and 1/4 tsp salt. Transfer them to one of the prepared baking sheets (reserve the bowl), spread them out on a single layer, and cook, flipping them about 20 minutes, until they are tender and lightly browned, 30 to 40 minutes total.
Meanwhile, in the bowl used for the potatoes, whisk together the remaining 2 Tbsp of olive oil, the maple syrup, red pepper flakes, and 1/4 tsp salt. Add the sprouts, red onion, and toss them to coat evenly. Spread them out on the second prepared baking sheet and arrange so the sprouts cut sides are facing down. Bake until sprouts are browned and tender and the onions are soft, about 25 to 30 minutes.
Place the farro in a large bowl and add the warm roasted vegetables. Add some of the vinaigrette, a few Tbsp at a time, until the salad is dressed to your taste. Stir in the thyme and pecans. Season with salt and pepper if needed and sprinkle on the cheese, if using it. Serve warm or at room temperature.
3 Tbsp fresh squeezed orange juice
1/2 tsp fresh grated orange zest
1 Tbsp white wine vinegar
2 tsp maple syrup
1/4 tsp sea salt
1/8 tsp pepper
3 Tbsp olive oil
Whisk together all but olive oil. Gradually stream in olive oil while whisking. Vinaigrette can be kept in an airtight container for up to 1 week.