Dress up your brussels with delicious caramelized onions, farro, and almonds. Made with Butcher Boy Oil, these sprouts will bring warmth and depth to every meal, making them the perfect pairing to any fall dish.
Brussels Sprouts with Caramelized Onions & Farro
INGREDIENTS
1 lb Brussels sprouts
1 yellow onion, thinly sliced
2 T BUTCHER BOY VEGETABLE OIL or SORRENTO OLIVE OIL
1/4 cup uncooked farro
1/4 cup water
1/4 cup sliced almonds
1/4 cup shaved parmesan
1 T balsamic vinegar
Salt and pepper to taste
DIRECTIONS
In a large skillet, heat oil over medium-high heat. Add onion and reduce heat to low. Stir onion frequently until golden brown and soft, do being careful not to allow them to burn (30 to 45 minutes). Add a couple of pinches of salt to golden onions and continue to stirring.
Make farro according to package instructions.
Meanwhile, prepare the Brussels sprouts by trimming off the toughest part of the base and then cutting each sprout into fourths.
When the onions are soft and brown, which will take 30 to 45 minutes, add the sprouts, 1/4 cup of water, and a few pinches of salt and pepper to the onions. Cover the skillet and cook, undisturbed, for 5 minutes, or until the sprouts are tender.
Remove cover and turn the heat to medium-high or high. Cook the sprouts and onions, stirring occasionally, until the liquid is reduced and the sprouts are tender but not mushy, about 5-8 more minutes.
Place the sprouts, onions, and farro into a medium-sized mixing or serving bowl. Stir in sliced almonds, parmesan, and balsamic vinegar.
Serve hot, with additional balsamic vinegar, salt, and pepper to taste.
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