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Source: Crown Maple

Maple-Roasted Brussell Sprouts, Shallots, and Farro Salad
Brussels sprouts love fat, sugar, and roasting, and this delicious dish of sprouts, shallots, and chewy grains is a great vehicle for maple syrup.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 30 to 45
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1 tablespoon plus ¼ cup (75 ml) olive oil
2 pounds (910 g) Brussels sprouts, trimmed and halved
4 medium shallots, sliced
1 tablespoon red wine vinegar, or more to taste
freshly ground black pepper to taste
¼ cup (13 g) chopped fresh flat-leaf parsley




1. Preheat the oven to 375°F (190°C); line a baking sheet with aluminum foil.
2. Put the farro in a small saucepan and cover with 3 cups (720 ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook the farro for 25 minutes, or until the grains are tender but still have a little chew to them. Drain in a colander. Transfer to a large bowl and toss with the 1 tablespoon oil.

3. While the farro cooks, roast the vegetables: Spread the Brussels sprouts and shallots on the prepared baking sheet. Drizzle the maple syrup, the remaining ¼ cup (60 ml) oil, and the vinegar over the top, and season with salt and pepper. Use your hands to toss the vegetables right on the sheet.
4. Roast the vegetables for 25 to 30 minutes, turning halfway through, until the shallots have softened and the Brussels sprouts are crisped around the edges.
5. Add the vegetables to the bowl with the farro, and add the parsley. Toss to combine, and add more maple syrup, vinegar, and salt and pepper to taste.

Source: Crown Maple Guide To Maple SyrupServe warm.





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