MAPLE-MISO ROASTED VEGETABLE FARRO
Recipe by Trent Pheifer
Our friend Trent Pheifer knows his way around a good recipe. He taught himself to cook by making every single one of Ina Garten’s recipes, all 1,300-plus of them, and shared the whole adventure on his blog, Store-Bought Is Fine. Six years, five months and three days later, he finished the last one, a Boston cream pie, alongside Ina herself. These days Trent is developing recipes of his own, and we’re lucky that he made this one for us. It’s everything we want to eat in the fall: Goranson Farm sweet potatoes and Brussels sprouts roasted until caramelized in a maple-miso glaze, piled over chewy, Parmesan-tossed farro and finished with toasted pecans. It’s hearty enough for a weeknight dinner and right at home on a holiday table. Serve it warm or at room temperature, and plan on seconds.
Serves 4 to 6
INGREDIENTS
For the Roasted Vegetables
1 pound Goranson Farm sweet potatoes, peeled and cut into ¾-inch pieces
1 pound Brussels sprouts, trimmed and halved, or quartered if large
1 medium red onion, cut into ¾-inch pieces
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons white miso
1½ tablespoons maple syrup
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper flakes
For the Farro and Vinaigrette
⅓ cup plus 1 tablespoon olive oil, divided
3 garlic cloves, divided (2 minced and 1 finely grated)
1 cup semi-pearled farro
3 cups vegetable or chicken stock
½ cup freshly grated Parmesan, plus more for serving
3 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
To Finish
⅓ cup toasted pecans, roughly chopped
2 scallions, thinly sliced
INSTRUCTIONS
Make the Roasted Vegetables
1. Arrange racks in the upper and lower thirds of the oven and preheat to 425°F.
2. On a sheet pan, toss together the sweet potatoes, Brussels sprouts, red onion, 2 tablespoons olive oil, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Divide the vegetables between two sheet pans and spread them in a single layer, arranging as many Brussels sprouts as possible cut-side down for better browning.
3. Roast for 20 minutes without stirring.
4. Meanwhile, make the miso-maple glaze. In a small bowl, whisk together the white miso, maple syrup, apple cider vinegar, 1 tablespoon olive oil and crushed red pepper flakes until smooth.
5. Toss the vegetables and rotate the pans top to bottom and front to back. Roast for another 8 to 12 minutes, until nicely browned and nearly tender.
6. Drizzle the glaze over the vegetables on each pan and toss to coat. Return them to the oven and roast until caramelized, about 3 to 5 minutes.
Make the Farro
1. While the vegetables roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add the semi-pearled farro and stir to coat in oil.
2. Add the stock and bring to a boil. Reduce the heat and cook according to the package timing until the farro is tender but still chewy. Drain well, if necessary. Toss the drained farro with the freshly grated Parmesan.
3. Whisk together the apple cider vinegar, maple syrup, Dijon mustard, the remaining finely grated garlic clove, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Slowly whisk in ⅓ cup olive oil until combined.
4. Pour about half of the vinaigrette over the farro and toss to combine. Taste and season with additional salt and pepper as needed, or a bit more vinaigrette.
Assemble
1. Spread the farro into an even layer on a platter.
2. Pile the glazed roasted vegetables over the farro. Drizzle with additional vinaigrette, then finish with the toasted pecans, scallions and additional Parmesan, if desired.
3. Serve warm or at room temperature.
