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Thank goodness the days of the maligned Brussels sprout are gone—no more steaming or boiling until it turns to mush. Now Brussels sprouts are one of the girls’ favorite vegetables, especially in this slightly sweet salad. Brussels sprouts love fat, sugar, and roasting, and this delicious dish of sprouts, shallots, and chewy grains is a great vehicle for Crown Maple® organic maple syrup. Don’t worry if the sprouts come apart in the oven while roasting—a few extra-crispy leaves means more to nibble on while you assemble the dish.

You can use any number of grains for this dish—barley, quinoa, freekeh— they’re all delicious and go well with the Brussels sprouts. Farro is an Italian type of wheatberry that still retains a little toothsome crunch after cooking, so it’s right at home in this dish.






1 cup (200 grams) dried farro

Kosher salt to taste

1 tablespoon plus ¼ cup (75 milliliters) olive oil

2 pounds (910 grams) Brussels sprouts, trimmed and halved

4 to 5 medium shallots, sliced

2 tablespoons Crown Maple® Amber Color Rich Taste organic maple syrup, or more to taste

1 tablespoon red wine vinegar, or more to taste

Freshly ground black pepper to taste

¼ cup (13 grams) chopped fresh flat-leaf parsley


Preheat the oven to 375°F (190°C); line a baking sheet with aluminum foil.

Put the farro in a small saucepan and cover with 3 cups (720 milliliters) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook the farro for 25 minutes, or until the grains are tender but still have a little chew to them. Drain in a colander. Transfer to a large bowl and toss with the 1 tablespoon oil.

While the farro cooks, roast the vegetables: Spread the Brussels sprouts and shallots on the prepared baking sheet. Drizzle Crown Maple® organic maple syrup, the remaining ¼ cup (60 milliliters) oil, and the vinegar over the top, and season with salt and pepper. Use your hands to toss the vegetables right on the sheet.

Roast the vegetables for 25 to 30 minutes, turning halfway through, until the shallots have softened and the Brussels sprouts are crisped around the edges.

Add the vegetables to the bowl with the farro and add the parsley. Toss to combine, and add more Crown Maple® organic maple syrup, vinegar, and salt and pepper to taste. Serve warm.

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5 opmerkingen

3 vex
3 vex
05 jul.

I earnestly hope that a greater number of individuals will avail themselves of the exceptional and significant platform that you generously provide. quordle


While the Brussels sprouts get a little crunch and the shallots soften, roast the vegetables for 25 to 30 minutes, tossing them space bar clicker halfway through.


Ann Green
Ann Green
13 mei

My family loves the salads on the menu. Very easy to eat, cool and convenient. Thank you for sharing this wonderful recipe. Happy Wheels


lo su
lo su
15 apr.

Complete and utter success! Among the various publications that we have come across on the topic, this one is quite possibly among the most interesting ones. Information that is very good! Considering that I am also an expert on this subject, I entirely understand the efforts that you are making. Sincere gratitude for the wonderful support you provided.

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Don’t worry if the sprouts come apart in the oven while roasting—a few extra-crispy leaves means more to nibble on while you assemble the dish. backrooms game

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