Roasted maple-chile Brussels sprouts and sweet potatoes with warm farro and orange vinaigrette from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (page 74) by Cara Mangini

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Notes about this recipe

  • GloriaG on May 02, 2026

    A bit time consuming to make because the sweet potatoes & Brussels sprouts are chopped & roasted individually before combining with the farro but the end result is worth it! Packed with flavor, texture, color and smelled wonderful. Could serve alone as a vegetarian entree or as a hearty side dish.

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