with pecans, roasted carrot ribbons, and pickled shallots
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
Pickle the Shallots
In a small mixing bowl, combine shallots and seasoned rice vinegar. Set aside to pickle at least 10 minutes.
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.
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.
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.
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