This Brussels sprouts farro bowl is an ideal winter meal: toasted farro, roasted Brussels sprouts with pine nuts and citrus, crumbled feta, all finished with a bright citrus vinaigrette.
There’s nothing I love more on a cold day than a hearty grain bowl.
This bowl combines nutty toasted farro, caramelized Brussels sprouts and red onion, crunchy pine nuts, juicy citrus segments and tangy feta. A simple citrus-dill vinaigrette brings everything together. Farro is one of my go-to grains in winter for its chewy texture and robust flavor, and this recipe makes it shine.
Dressings make a huge difference in grain bowls, roasted vegetables and salads. A well-made vinaigrette elevates leftovers and weeknight meals, and the citrus vinaigrette here is no exception.
This is a very flexible dish: you can prep components ahead for weekday lunches, or simply roast and toast when you want a fresh dinner. I often cook grains in advance and roast vegetables just before serving so they stay crisp and caramelized. Either way, the bowl comes together quickly.
What I love most about this bowl is the mix of textures and bright flavors: chewy farro, crisp edges on roasted sprouts, crunchy pine nuts, juicy citrus and creamy cheese.
Crunch and caramelized flavor are key.
How it comes together
To add depth to the grain, I toast the cooked farro in a skillet with olive oil so a portion of the kernels gets golden and crisp. It takes an extra step but the result is worth it: more complexity and texture.
The roasted vegetables are straightforward: Brussels sprouts, red onion and pine nuts tossed with olive oil, salt and pepper, then roasted until caramelized. Pine nuts add a buttery crunch that pairs beautifully with the sprouts and onion.
Citrus brightens the bowl—use whatever winter citrus you have. I used Cara Cara oranges for their sweet-tart flavor, but navel oranges or clementines work equally well. Segments add juicy pops that contrast nicely with the roasted vegetables.
I like crumbled feta for a salty, tangy finish, but goat cheese or shaved Parmesan are good alternatives. The citrus-dill vinaigrette—made with fresh orange and lemon juices, red wine vinegar, a touch of honey, Dijon and dill—lends a bright, herbaceous note. Dill in dressing often gives that subtle “what is that flavor?” quality that keeps people coming back for more.
The bowl is forgiving and easy to customize—add roasted sweet potatoes, squash, extra herbs, or other winter vegetables to use up what’s in your fridge.
This dish is nourishing, satisfying and keeps well as leftovers, making it a great addition to your winter meal rotation.
Winter Brussels Sprouts Farro
Winter Brussels Bowl with Toasted Farro
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Ingredients
- 1 cup dry farro, soaked overnight
- 1 pound Brussels sprouts, stems removed and quartered
- red onion, chopped
- ⅓ cup pine nuts
- 1 tablespoon olive oil
- kosher salt and pepper
- 1 orange, segmented and chopped
- ¼ cup crumbled feta cheese
citrus vinaigrette
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill
- 2 garlic cloves, finely minced or pressed
- kosher salt and pepper
- 1/2 cup extra virgin olive oil
Instructions
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Preheat the oven to 425°F.
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Bring a pot of salted water to a boil. Add the farro and cook until al dente, about 20 minutes. Drain and cool in a bowl.
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While the farro cooks, roast the vegetables. On a baking sheet combine the Brussels sprouts, red onion and pine nuts. Drizzle with 1 tablespoon olive oil, season with salt and pepper, toss and spread into a single layer. Roast 20–25 minutes, tossing once. If pine nuts begin to brown too quickly, move them toward the center of the pan or stir more frequently.
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Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the cooked farro in a single layer and let it toast undisturbed for 3–5 minutes, then stir and repeat until the farro is golden and slightly crisp.
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Place the toasted farro in a large bowl, toss with the roasted vegetables, fold in the orange segments and crumbled feta. Drizzle with the citrus vinaigrette and serve.
citrus vinaigrette
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Whisk together orange juice, lemon juice, red wine vinegar, honey, Dijon, dried dill, garlic, salt and pepper. Slowly whisk in the extra virgin olive oil until emulsified. The dressing keeps in the refrigerator for up to a week.
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Bright + crunchy + toasty + cheesy + chewy.