Apricot Habanero glazed roasted Brussels sprouts with crispy farro

Apricot Habanero Glazed Roasted Brussels Sprouts with Crispy Farro

A bright, slightly spicy vegetable bowl that turns humble Brussels sprouts into a showstopper. Apricot Habanero Jam provides sweet heat in a glossy glaze while crunchy toasted farro and a yogurt lemon dressing add creaminess and texture. Serve warm as a vibrant vegetarian main or as a composed side.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 cup cooked farro, chilled (see note)
• 2 tablespoons unsalted butter
• 1/3 cup Apricot Habanero Jam (product link)
• 2 teaspoons apple cider vinegar
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, grated or minced
• 1/4 cup toasted sliced almonds
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• Optional: flakey sea salt for finishing

Make Ahead for Farro

• To cook farro: simmer 3/4 cup dry farro in 2 cups water or broth until tender, about 20 to 25 minutes. Drain and chill.

Instructions

1. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with foil or parchment.
2. Toss the halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread cut side down on the baking sheet in a single layer. Roast until deeply golden on edges and tender, 20 to 25 minutes, flipping once halfway through.
3. While sprouts roast, crisp the farro. In a medium skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chilled cooked farro in a single layer. Let it sit undisturbed 2 to 3 minutes to brown, then stir and continue to cook until some grains are toasted and crunchy, about 6 to 8 minutes total. Season lightly with salt and transfer to a bowl.
4. Make the Apricot Habanero glaze: in a small saucepan over low heat warm 1/3 cup Apricot Habanero Jam with 2 teaspoons apple cider vinegar, stirring until jam is loose and spoonable, about 2 to 3 minutes. If needed, add 1 tablespoon water to reach a glossy glaze consistency. Keep warm.
5. Whisk the lemon yogurt dressing: in a small bowl combine 1/4 cup Greek yogurt, 1 tablespoon lemon juice, grated garlic, and a pinch of salt and pepper. Thin with 1 to 2 teaspoons water if needed so it is drizzleable.
6. When Brussels sprouts are roasted, transfer them carefully to a large bowl. Pour the warmed Apricot Habanero glaze over the hot sprouts and toss gently to coat. The heat will melt the glaze into a shiny finish on the sprouts.
7. To assemble, spread a thin layer of lemon yogurt on a serving platter or individual plates. Arrange glazed Brussels sprouts on top. Scatter the crispy farro over the sprouts for crunch, then sprinkle toasted sliced almonds, lemon zest, and chopped parsley. Finish with a few small spoonfuls of extra Apricot Habanero Jam dotted around the plate for flavor pops and a light sprinkle of flakey sea salt if desired.
8. Serve warm with extra lemon wedges on the side. Leftovers keep in an airtight container for up to 2 days; reheat briefly in a skillet to restore crispness.

Notes

• Creative use of product: the Apricot Habanero Jam is used both as a warm glaze and as a finishing flavor dot to provide layered sweet heat—glazed into the sprouts and dotted raw for bursts of fruit and spice.
• For a vegan version, replace butter with an extra tablespoon of olive oil and use a plant yogurt.
• Swap farro for toasted quinoa or barley for a different texture.