Farro with Roasted Sweet Potatoes and Brussels Sprouts

A super-simple, super-tasty and versatile salad or side dish! You can serve it warm or cold, add extra protein like sliced chicken, tofu, steak, a fried egg! 

The Balsamic Maple Dressing and fresh sage and basil make it a perfect healthier dish for a Holiday Table!

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 40 minutes
  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish, Salad
  • Method: Oven Roast, Stovetop
  • Cuisine: global


Units Scale

For the Roasted Vegetables:

  • 1 large (about 1 lb) Sweet Potato
  • 1 lb. Brussels Sprouts, cleaned and sliced in half
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 Teaspoon Salt or (2 teaspoons Kosher Salt)
  • 1/2 teaspoon black Pepper

For the Farro:

  • 1 1/4 cup Farro (any type – I used “semi-pearled”), rinsed
  • 1/2 teaspoon salt or 1 teaspoon Kosher Salt

For the Balsamic Maple Dressing:

  • 4 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Tomato Paste
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon salt (or 1/2 teaspoon Kosher Salt)
  • 1/4 teaspoon pepper


  • Fresh Basil leaves, sliced or chopped
  • Fresh Sage leaves, sliced or chopped


  1. Preheat oven to 400F. Spray or parchment-line an 11×18 sheet pan. Peel Sweet Potato if desired, then chop into 3/4″ (bite-sized) cubes. Place in bowl with sliced brussels sprouts. Drizzle with olive oil, sprinkle with salt and pepper and stir together to distribute seasonings. Pour over sheet pan in a single layer. Roast in preheated oven for 35-40 minutes until roasty and tender. Stir after 20 minutes.
  2. While veggies are roasting, boil about 6 cups of water in a Medium (3-quart) saucepan, along with the salt. When boiling, add the farro, and cook until tender or according to package directions. There are several types of farro for which cook times vary. When done it should be tender, but still chewy. Drain when done cooking, pour into serving bowl, and fluff with a fork.
  3. Make the dressing: In a small bowl, whisk together all of the dressing ingredients.
  4. Mix the roasted vegetables into the farro and top with about 2/3 of the dressing, saving the rest top drizzle at the table, if desired.
  5. Top salad with the sliced or chopped herbs – I like mine with lots of fresh herbs – about a handful of each – these two herbs together are delicious!
  6. Serve warm or cold, if preferred.

Keywords: farro, roasted vegetables, fresh herbs, how to cook farro, vegan thanksgiving, sweet potatoes and brussels sprouts, roasted sweet potatoes, how to cook brussels sprouts, healthy holiday side dish recipe,

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