Published: by Absolutely Recipes, in the recipes category.
Roast the Brussels Sprouts: Preheat the oven to 425 degrees and line a large sheet pan with parchment paper.
Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper.
Toss to coat and roast until tender and browned around the edges, 30 to 40 minutes.
In a large bowl, combine 1 TBSP olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper.
Add the farro and toss.
Add the Brussels sprouts, along with the pecans and cranberries.
Toss and season to taste with more salt, pepper and lemon juice.
Serve with microgreens for garnish, if using, and enjoy.
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