Farro with Charred Brussels Sprouts, Shallots, Peanuts, & Black Truffle Oil
Had the dish at The Obstinate Daughter in Sullivan’s Island, SC
Original recipe and picture from www.ultratruffe.com
I changed the recipe a little
Ingredients
Scale
- 1 cup dry farro
- 1 16-ounce bag trimmed fresh (not frozen) brussels sprouts cut in half lengthwise
- 2 shallots peeled and quartered
- 1/4 cup high quality dark balsamic vinegar
- 2 Tablespoons black truffle oil
- 1/4 cup salted peanuts
- salt and pepper to taste
- olive oil to coat brussels sprouts and shallots for roasting
Instructions
- Heat oven to 400 degrees
- Toss trimmed brussels sprouts and peeled shallots with olive oil and a generous pinch of salt. Place prepared brussels sprouts (cut side down) and shallots on a baking sheet.
- Roast in oven for about 35-40 minutes
- For charred brussels sprouts, use the broil setting for about 2 minutes at the end of the roasting time.
- Dry toast the farro in a shallow pant for 2-3 minutes before adding to the boiling water. This enhances the nutty flavor.
- Cook the farro according to the package directions while the vegetables are roasting.
- Drain the cooked farro and add to a serving bowl.
- Add the brussels sprouts, shallots, and peanuts* to the serving bowl. Toss with the truffle oil and balsamic vinegar. Add salt and pepper to taste.
Notes
*Don’t skip the peanuts – they are a key ingredient.
*I ordered the oil and vinegar from www.lowcountryoliveoil.com