A quick and healthy lunch packed with greens that comes together in 15 minutes or less. Roasted Brussels sprouts are combined with farro, parmesan, artichoke hearts, pepitas, and olives for a delicious meal.
1: Roast shaved Brussels sprouts under the broiler for 10 minutes after tossing them with EVOO and balsamic vinegar.
2: Boil farro for 10 minutes.
3: Shave some parmesan cheese and chop up artichoke hearts during the cooking time.
4: Grab pepitas and castelvetrano olives.
5: Salt and pepper to taste, then toss everything together.
