I learned to love brussels sprouts at an early age, but they’re another one of those cold-weather veggies I tend to prepare the same way over and over. I wanted to give them a starring role in a main dish, but I also wanted to avoid anything heavy or overly rich. I decided to pair them with mushrooms for meatiness, and a little of our stripped-off-the-cob-and-frozen “Butter & Sugar” corn for sweetness. Nutty farro provided a vehicle for the roasted and toasted veggies, which were all dressed in a light bath of sage brown butter. This was fast, simple, and really easy to put together – here’s what I did:
I halved my cleaned brussels sprouts and quartered the mushrooms, placing each of them on foil-lined baking sheets, giving them a light toss with kosher salt and a drizzle of olive oil, and then I roasted them in a 425 degree oven for about 20 minutes. About halfway through, I shook them around on their pans and tossed them with a drizzle of balsamic vinegar. While the veggies cooked, I had a pan of farro going on the stove – one cup farro, two cups water, and a healthy pinch of kosher salt. I melted a couple of ounces of butter in another pan, adding a handful of whole fresh sage leaves, which I removed to drain on a paper towel when they were crisp.
When the butter was nutty smelling and browned, I added the corn, letting it cook just briefly. When the farro was tender, I drained it and gave it a very brief rinse in hot water. The farro went into a large bowl, the roasted mushrooms and brussels went in as well, and the corn and brown butter went on top. I gave it a gentle toss to coat and combine everything, tossed in all but a few of the fried sage leaves, tossed again and plated, finishing with shards of Parmagiano Reggiano and the remaining sage leaves for garnish.
A little brown, but surprisingly good.