It finally feels like fall in DC so I am celebrating the only way I know how… with all the fall flavors. Pumpkin Pomegranate and Brussels Sprouts!
As delicious as this dish is, one thing it is not is a one pot meal. I wish! A pot for the farro, a skillet for the brussels, a cookie sheet for the pumpkin= one big mess. And if there is one thing I absolutely hate its cleaning up. I will cook forever if I never have to clean a dish again which is why top on my lists of must haves at any apartment is a dishwasher.
But on the bright side, this is a great dish to make on Sunday and eat all week. Add a little vegetable broth when you heat it up to bring out the flavors. Anyone a weekend meal prep warrior? It certainly makes healthy eating so much easier on long stressful days. Since I do the majority of cooking for my blog on the weekends. I am typically eating everything I make all week… including this dish for lunch tomorrow!
Farro with Pumpkin Pomegranate & Brussels
a fall classic
- Cooking Spray
- 1 cup pumpkin, cubed (sub Butternut Squash)
- 1 cup dried farro – 2 cups vegetable broth
- 1 cup shredded Brussels sprouts
- 3-4 tsp olive oil – 1/4 cup pomegranate arils or 2 TBSP dried cranberries
- a couple sprigs of sage
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
- Cut the pumpkin into cubes and place on a baking sheet. Sprinkle with 1 tsp of olive oil and salt.
- Place the pumpkin in the oven for abut 20 minutes
- Add the farro to a pot and pour in the vegetable broth.
- Cook on medium heat for 10-15 minutes until farro absorbs all the liquid and is tender.
- In a small skillet, add 1 tsp of olive and 1 cup of shredded brussels sprouts. Cook on medium heat for 5-8 minutes until crispy.
- De-seed a pomegranate and measure 1/4 cup of arils
- To serve, combine the pumpkin, farro, Brussels, and pomegranates.
- In the same pan as the brussels sprouts, add a little more olive oil if needed and crisp the sage for 1 minute. Crumble on top of the dish.