But I do it anyway, because BRUSSELS SPROUTS. So here’s the drill: first trim those sprouts, cut them in half and toss them with some cut up carrots and a little olive oil. Roast them up until they are nice and crispy on the outside and tender on the inside. In the meantime, cook up a nice pot full of farro (and if you haven’t yet discovered the wonder that is farro, you have a treat in store for you. It’s a nutty, slightly chewy grain – think of it as a sassier version of barley. You can actually sub in barley if you want, or even brown rice or orzo, but if you can get your mitts on some farro – oh baby.
You also need some cooked chicken to tear into bite-sized pieces. If you don’t have any leftovers, a rotisserie chicken from the supermarket is perfect for this. Toss the chicken, the farro and the roasted veggies together. Now add a handful of chopped herbs (I used mint, but you can be as creative as you want with the herbs) and toss again. A glug or two of olive oil and some sea salt and fresh ground pepper, and toss again. Lastly, add a handful of crumbled feta cheese. One more toss.
So how did the brussels sprouts ploy work? The Southern husband carefully pushed all his sprouts over to the side of his plate that was closest to me. And I ate them. And we all lived happily ever after.
- 1 cup carrots (either baby carrots or regular carrots that have been peeled and cut into pieces)
- 1 cup brussels sprouts, trimmed and cut in half
- Olive oil
- Salt and pepper
- 1 cup cooked farro
- 1 cup cooked chicken, torn into bite-sized pieces
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh mint, plus extra for garnish
- Preheat oven to 400 and line a rimmed baking sheet with foil. Toss carrots and brussels sprouts with a tablespoon of olive oil and spread in a single layer on the baking sheet. Season with salt and pepper and roast until tender and the outside of the sprouts are crispy, about 30 minutes.
- When the veggies are roasted, toss with the farro and the chicken. Add a few tablespoons of olive oil and a pinch or two of salt and pepper and toss again.
- Add the herbs and toss, and then the cheese and toss one more time. Garnish with herb leaves and serve.