• 1 dried chile de árbol, crumbled
  • 1 pound Brussels sprouts, cut into quarters
  • 2 tablespoons / plus 1 tablespoon extra-virgin olive oil for dressing
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 3 cups pearled farro, rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Zest of 1 lemon
  • Kosher salt


  1. Preheat oven to 425°F.
  2. Crumble the chile de árbol with your hands or slice with a knife.
  3. In a large bowl, toss together Brussels sprouts, 2 tablespoons olive oil, chile, and 1/2 teaspoon salt.
  4. Spread evenly across an un-greased baking sheet.
  5. Roast for 18 minutes, stirring with a wooden spoon to flip over the Brussels sprouts after 9 minutes.
  6. Meanwhile, add chicken broth to a boil in a large, heavy bottomed pot.
  7. Add farro.
  8. Sprinkle in 1/2 teaspoon salt
  9. Cook the farro, uncovered, for 20 minutes, or until it is just al dente and slightly chewy in the center.
  10. While farro cooks, make the vinaigrette: Into a bowl, add 2 cloves minced garlic, red wine vinegar and balsamic vinegar. Whisk in remaining 1 tablespoon olive oil.
  11. After 20 minutes, all the broth should be absorbed by the farro. (If it isn't, drain.)
  12. Combine farro and Brussels sprouts.
  13. Dress with vinaigrette.
  14. Add lemon zest.
  15. Season to taste with salt and pepper.