1 cup dried farro
1 tablespoon plus ¼ cup olive oil
2 pounds Brussels sprouts, trimmed and halved
4 to 5 medium shallots, sliced
2 tablespoons Crown Maple syrup (Amber Color, Rich Taste), or more to taste
1 tablespoon red wine vinegar, or more to taste
Freshly ground black pepper and Kosher salt to taste
¼ cup chopped fresh flat leaf parsley
You can use any number of grains for this dish—barley, quinoa, couscous, freekeh— they’re all delicious and go well with the Brussels sprouts. Farro is an Italian type of wheatberry that still retains a little toothsome crunch after cooking, so it’s right at home in this dish.
Preheat the oven to 375°F; line a baking sheet with aluminum foil.
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.
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.
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.
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. Serve warm.