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
Chef
Nigel Palmer
In Your Box (serves 2)
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¾ cup Semi-Pearled Farro
- 8 oz. Brussels Sprouts
- 12 oz. Carrot
- 0.96 fl. oz. Pure Maple Syrup
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1 oz. Butter
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1 oz. Walnut Halves
- 1 Rosemary
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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.
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Nutrition (per serving)
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Calories789
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Carbohydrates89g
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Fat43g
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Protein19g
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Sodium1333mg
Recipe Steps
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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
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2 prep
halve Brussels peel, trim, slice carrot ¼" at angle mince rosemary
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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
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4 toast walnuts
small pan, med heat, 1 tsp oil
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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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