Farro with Sweet Potatoes and Brussels Sprouts
Ingredients
- 3 sweet potatoes, peeled and cubed
- 5 Tbsp olive oil, divided
- ½ tsp ground cumin
- 1½ tsp salt, divided
- ½ tsp pepper
- 1 (16-oz) pkg Brussels sprouts, quartered
- 2 cups quick-cooking farro
- 1 (4.3-oz) pkg pomegranate seeds (arils)
- 2 Tbsp lemon juice
- ½ cup shelled pistachios
Instructions
- Preheat oven to 425°F. Toss potatoes with 2 Tbsp oil, cumin, ¾ tsp salt, and pepper on a rimmed baking sheet.
- Toss Brussels sprouts with 1 Tbsp oil and ¾ tsp salt on a second baking sheet. Roast both pans 20 to 25 minutes or until tender.
- Meanwhile, cook farro according to package directions. Combine farro, vegetables, and pomegranate in a serving bowl. Drizzle with 2 Tbsp oil and juice; toss. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
488
|
488
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 15 | 15 |
| Carb (g) | 73 | 73 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 680 | 680 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
