~ Brussels Sprouts, Grapes, Farro, Walnuts, Pomegranate, Balsamic ~
I know that if I told some you I would be posting 2 brussels sprouts recipes in a row, you might have unsubscribed to this blog. Hopefully you gave the last recipe a chance and were sufficiently pleased by the winning combination of bacon and pasta with the humble sprout. Maybe even a few of you were converted. If not, I have another recipe for you that might win you over. This one includes roasted grapes, farro and a shellacking of pomegranate balsamic vinegar. The sugars in the vinegar caramelize the sprouts, removing the assertive flavor that many find unpleasant, while binding the remaining ingredients in this rich and rustic side dish.
Pomegranate Roasted Brussels Sprouts and Grapes with Farro
If you can’t find pomegranate balsamic vinegar, make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses. Serves 4 to 6 as a side dish.
1 pound brussels sprouts, halved (or quartered if large)
1 pound seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)
Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.