Maple-Rosemary Farro Bowl

with shaved Brussels sprouts and goat cheese

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ¾ cup Semi-Pearled Farro
  • 8 oz. Brussels Sprouts
  • 12 oz. Carrot
  • 0.96 fl. oz. Pure Maple Syrup
  • Info
    1 oz. Butter
  • Info
    1 oz. Walnut Halves
  • 1 Rosemary
  • Info
    2 tsp. Miso Paste
  • 2 Garlic Cloves

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.

  • Nutrition (per serving)

  • Calories
    789
  • Carbohydrates
    89g
  • Fat
    43g
  • Protein
    19g
  • Sodium
    1333mg

Recipe Steps

  • 1

    Cook Farro

    Mince garlic small pot, 1 Tbsp oil, med high heat garlic until aromatic add farro, 1½ cups water, 1¼ tsp salt, pinch pepper cook like rice

  • 2

    prep

    halve Brussels peel, trim, slice carrot ¼" at angle mince rosemary

  • 3

    cook veg

    large pan, 1 Tbsp oil, med-high heat add carrots, cook 3-4 minutes, add brussels cook until lightly browned 3-4 minutes season with ½ tsp salt, ¼ tsp pepper place in 450 degree oven 10-12 minutes

  • 4

    toast walnuts

    small pan, med heat, 1 tsp oil

  • 5

    Make sauce

    same pan combine maple syrup, miso, 2 Tbsp water until smooth place over med high heat, add rosemary, bring to boil remove from heat and swirl in butter

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