Balsamic-Honey Brussels and Farro Bowl

with pecans, roasted carrot ribbons, and pickled shallots

$9.95 per serving

20 years ago, the New York Times ran an article on a "new" hip grain with the headline "Farro, Italy's Rustic Staple: The Little Grain That Could." This "little grain that could" forms the engine for this flavor train of a meal. Farro is combined with spinach and topped with Brussels sprouts coated with balsamic vinegar syrup and served with roasted carrot ribbons, pecans, and pickled shallots. All this for a grain little in size, but not in stature.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    539
  • Carbohydrates
    84g
  • Fat
    19g
  • Protein
    13g
  • Sodium
    1212mg
  • Prep & Cook Time
    40-50 min.
  • Cook Within
    7 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • ¾ cup Semi-Pearled Farro
  • 4 oz. Baby Spinach
  • 8 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 2 Shallots
  • 2 fl. oz. Seasoned Rice Vinegar
  • 1 fl. oz. Balsamic Vinegar
  • 1 oz. Honey
  • 1 oz. Pecan Halves
Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
    1

      Before Cooking

    Cook the Farro

    Bring a small pot with farro, 1 ½ cups water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes. Drain in wire-mesh strainer (there may not be any excess water). Return to pot and return pot to medium heat. Stir in spinach and 2 tsp. olive oil. Cook until spinach is wilted, 1-3 minutes. Season with ¼ tsp. salt and a pinch of pepper and remove from burner. While farro simmers, prepare ingredients.

  • Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
    2

    Prepare the Ingredients

    Peel carrot, and using peeler, shave into long, thin ribbons. Discard top. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Peel and slice shallots into very thin rounds.

  • Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
    3

    Pickle the Shallots

    In a small mixing bowl, combine shallots and seasoned rice vinegar. Set aside to pickle at least 10 minutes.

  • Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
    4

    Roast Carrots and Cook Brussels Sprouts

    Place carrot ribbons on prepared baking sheet. Toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast until lightly browned, 6-9 minutes. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and Brussels sprouts to hot pan. Cook, stirring occasionally, until browned and tender, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove to plate and reserve pan. No need to wipe clean.

  • Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
    5

    Make the Syrup

    Return pan used to cook Brussels sprouts to medium-high heat. Add balsamic vinegar and honey and bring to a boil. Boil, stirring occasionally, until reduced to a syrup, 3-5 minutes. Remove from burner. Add Brussels sprouts and toss to coat in syrup.

  • Balsamic-Honey Brussels and Farro Bowl with pecans, roasted carrot ribbons, and pickled shallots
    6

    Plate the Dish

    Place farro-spinach mixture on a plate. Top with roasted carrot ribbons. Place Brussels sprouts on top of carrots and spoon honey balsamic syrup over them. Garnish with pecan halves and pickled shallots.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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