Roasted Brussels Sprouts & Tuscan Kale Farro Bowl with Balsamic Glaze

Try this hearty roasted Brussels sprouts and Tuscan kale farro bowl tossed with fresh parsley, olive oil, and a drizzle of balsamic glaze for a flavorful, nutrient-packed meal

​nothing fancy
but never disappointing

Brussel sprouts / fresh parsley:
Heritage Family Farms / San Diego Little Italy Mercato

Serves:
4 as a side, 2 as a main
Time: 45 minutes

Ingredients

Instructions

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 3 cups Tuscan kale, ribs removed, torn into bite-sized pieces
• 2 cloves garlic, peeled and smashed
• 3 tbsp olive oil, divided (plus extra for finishing)
• 1 cup (200 g) farro
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped or hand-ripped
• 2–3 tsp balsamic glaze, for drizzling

Cook the farro

1. Rinse farro under cold water.
2. Bring a medium saucepan of salted water to a boil, add farro, and cook until tender but chewy — about 25–30 minutes (or per package instructions).
3. Drain well and set aside.
   
   

Roast the Brussels sprouts & garlic

1. Preheat oven to 425°F (220°C).
2. On a large sheet pan, toss Brussels sprouts and garlic with 2 tbsp olive oil, a generous pinch of salt, and black pepper.
3. Spread in a single layer, cut sides down.
4. Roast for 20–25 minutes, stirring halfway, until deeply golden and tender.
   
   

Crisp the kale

1. In the last 8 minutes of roasting, toss kale with remaining 1 tbsp olive oil, salt, and pepper.
2. Spread on a separate baking sheet (or push Brussels to the side and add kale).
3. Roast until edges are crisp and dark green, 6–8 minutes.
   
   

​Combine & finish

1. In a large bowl, combine farro, roasted Brussels, crispy kale, and garlic.
2. Add parsley and a final drizzle of good olive oil.
3. Transfer to a serving platter or bowl and finish with an additional garnish of parsley and a generous drizzle of balsamic glaze.
4. Taste and adjust seasoning before serving.

Variations:

• Toasted hazelnuts or walnuts make a great crunchy add-in.
• I also enjoy this topped with a fried egg
• For extra depth, warm the balsamic glaze slightly before drizzling.
• Top with grated pecorino or parmigiano for an added layer of depth and decadence