Lemon Brussels Sprout Farro

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

The sprouts and grains cook side-by-side in this lemon brussels sprout farro: one in a skillet, the other in a pot. It’s a super easy vegan side.

Lemon Brussels Sprout Farro

Brussels sprouts fall into two prep categories for me: raw or roasted.

I love them uncooked and shredded for salads. They are supercharged nutritious greens that I always feel like I deserve a pat on the back for eating.

And they’re so crunchy!

Chopped kale is a good pairing with raw brussels sprouts. This mix makes for a somewhat bitter salad base, so I offset it with sweet pears and salty blue cheese in one of my go-to fall salads.

Roasted brussels sprouts and farro

Roasted brussels sprouts are an absolute classic side.

To get them as crispy as possible I like to thinly slice brussels sprouts and roast them on a sheet pan that’s very hot because I pop it into the oven the moment I start preheating.

Other times I roast halved brussels with different vegetables like sweet potatoes and combine them with grains or even toasted bread for an autumnal panzanella.

Farro with lemon brussels sprouts

It’s taken my oven not working to get me to cook brussels sprouts on the stovetop.

To be clear, this is not the first time I have made them this way.

Maybe it’s me being lazy by not cooking them at all and keeping them raw for a salad or staying hands-off roasting sprouts on a sheet pan.

Stir the brussels sprouts and walnuts into the farro

Not that sautéed brussels sprouts are a challenge. They’re actually very quick and easy.

The sprouts and grains cook side-by-side in this lemon brussels sprout farro—one in a skillet and the other in a saucepan.

Then the ingredients are all stirred together.

It’s a super simple side or vegan main.

Slice the brussels sprouts lengthwise

How To Make Lemon Brussels Sprout Farro

For this recipe, I trim the brussels sprouts, cut them in half lengthwise and slice the halves thinly crosswise. This helps them cook more quickly.

First combine the farro and water in a saucepan on the stove. Once it reaches a boil, turn down the burner and cover the pan with a lid.

While the grains are simmering, heat olive oil in large skillet. Add half the sliced brussels sprouts spreading them in an even layer.

In the first couple minutes, don’t touch the sprouts. This is important. Let them brown a bit at the edges before stirring in lemon juice, salt and pepper.

Lemon Brussels Sprout Farro

The reason I sauté the brussels sprouts in two batches is because it gives them space in the pan to brown rather than steam.

Combine the tender farro in a large bowl with the brussels sprouts.

Then fold in chopped toasted walnuts and minced chives.

This lemon brussels sprout farro is on my maybe list for Thanksgiving sides.

It’s such a tough decision!

Want to save this recipe?
Enter your email below, and I’ll send it to your inbox. Plus enjoy recipes and cooking inspiration each week.
Please enable JavaScript in your browser to complete this form.

Lemon Brussels Sprout Farro

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
The sprouts and grains cook side-by-side in this lemon brussels sprout farro: one in a skillet, the other in a pot. It’s a super easy vegan side.


  • 1 cup pearled farro
  • 3 cups water
  • 1 pound brussels sprouts, trimmed, halved lengthwise and thinly sliced crosswise
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped toasted walnuts
  • 1 tablespoon minced chives


  • In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat and simmer the farro for 12-15 minutes until the grains are tender but still chewy. Pour into a fine mesh strainer to drain the remaining water and transfer the farro to a large bowl.
  • Heat 1 tablespoon oil in a large skillet over high heat. Put half the brussels sprouts into the skillet spreading into an even layer. Let them cook for 1-1/2 – 2 minutes without moving them. The brussels sprouts will start to brown at the edges. Squeeze in the juice of half a lemon. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Then stir the brussels sprouts around the pan letting them brown slightly more, about 1 minute. Repeat with the remaining brussels sprouts.
  • Stir the brussels sprouts into the farro with the walnuts and chives.


Calories: 343kcal | Carbohydrates: 53g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 624mg | Potassium: 656mg | Fiber: 13g | Sugar: 4g | Vitamin A: 907IU | Vitamin C: 111mg | Calcium: 84mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Italian
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment