A quickie

Dinner:  October 22, 2008

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.

11 thoughts on “A quickie

  1. Well, that’s funny, we just had farro with sage for dinner last night! Ours had orange zest and chickpeas instead of mushrooms and sprouts – I recommend it. The brown butter sounds like a fabulous addition.

  2. Yum. Have never cooked farro (and should probably make more headway on the assorted half-containers of grains etc in my pantry before I do) but LOVE the idea of brussels spouts with fried sage, which is absolutely one of my favorite things ever.

  3. Looks fantastic. I heart brussels sprouts. Have you ever had them in pasta? It’s one of our favorite meals in my house. (Here’s my recipe, a take-off from something on epicurious) http://happy-mouth.blogspot.com/2008/02/coming-out-of-dark.html

    p.s. you inspired me to make my own butter…i have always loved it, so much in fact, i used to sneak whole pats of it when i was young and shove them in my little mouth and just let it melt. the thought is gross now, but when i was little, it was the best!

  4. I love brussels sprouts roasted. This sounds wonderful. And I’m really enjoying that you are including what you’ve done to create these dishes the last few days. Thank you!

  5. meals with brussels sprouts always look so appealing and autumnal, but i just don’t like ’em. maybe i need to try different preparations – like this one, because i love everything else in here, AND it uses farro, my favorite of all grains.

  6. I love roasted brussel sprouts but never thought of combining them with something. I bet some orzo would be great too! (oh, like that recipe Katie posted above!)

  7. Hi Jennifer-
    I just read your entry about your meat eating/shopping locally etc and I just had to comment because I am in complete agreement. I also live in a place, San Francisco, where buying locally is a given. It wasn’t until I was in Savannah, GA earlier this year that I realized how spoiled I was. While shopping for dinner at Publix I was amused by the fact that I flew all the way to Savannah to eat California potatoes, and tomatoes, and corn, and drink California wine. Living in the lovely bubble of the Bay Area sometimes one forgets that not every town has their own CowGirl Creamery and Neiman Ranch at their fingertips. I often forget that most of this country buys what I consider my local food. But I think that making sure your food is healthy (aka hormone, artificial color and flavor and trans-fat free) is something that all Americans can easily do, even those with more limited resources and pocket books. And eating with the seasons. I suppose we all might do that more as money gets tighter. There’s a reason that asparagus costs $5.00 right now and the stores are bursting with citrus. But I love your blog and I hope that I can one day get mine to match your amazing quality!

  8. Mary says:

    Wow, simple and delicious. I’ve never had farro… would it also be good with brown rice or barley?

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