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Cooking with Food That Keeps, Episode #1

We’re all in this together – and much as we think we might want to, we should not subsist on chocolate, mac & cheese, and wine. In that spirit, I will be frequently posting delicious recipes made with food that keeps for a long while in the pantry or refrigerator. Here, then, is my first Public Service Announcement Recipe. Enjoy!

 

Joanna’s Roasted Brussel Sprouts, Golden Beets & Farro

INGREDIENTS
  • Brussels sprouts, trimmed & halved (unless they’re tiny)

  • Golden beets, peeled & cut into chunks (see note #1)

  • Extra virgin olive oil

  • Pecans, whole or not (optional)

  • Cooked farro (or other grain),

  • Balsamic vinegar or apple saba (see note #2)

PREPARATION
  • Preheat oven to 425 degrees.

  • Place the sprouts and beets in a roasting pan or pans (you need to give the pieces enough “social distance” from each other so that they will brown and not steam).

  • Drizzle a tablespoon or so of olive oil over the vegetables, and toss. Add more oil if you need it, just to coat the vegetables.

  • Roast until the vegetables are just tender when you insert fork, at least a half hour.

  • Remove from pan and toss in just a bit of vinegar to brighten up the flavors.

  • In a separate pan in the oven, or in a toaster oven, or in a dry frying pan, cook the pecans until they’re just crisp (this does NOT take long!)

  • In a large enough bowl, place the farro and top with the vegetables and then the pecans.

NOTE #1

Joanna finds the flavor of red beets to be too strong. Yellow beets are milder. And if you hate beets altogether, then butternut squash would be great.

NOTE #2

Saba is a thick syrup made from fruit and used as a condiment. When grapes are used, the saba becomes the base for balsamic vinegar. We used apple saba because Joanna received a bottle of it as a gift and thought what the heck? We loved it.