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Farro Bowl with Curry-Roasted Sweet Potatoes and Brussels Sprouts
Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 12 ounces sweet potatoes, peeled and cut into 3⁄4-inch cubes (about 3 cups)
  • 2 large shallots, peeled and sliced 1⁄4 inch thick (about 1 cup)
  • 3 tablespoons butter, melted
  • 1 tablespoon curry powder
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 4 cups plus 1 Tbsp. water, divided
  • 1 ½ cups uncooked pearled farro, rinsed
  • ½ cup plain whole-milk yogurt
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¾ cup toasted pecan halves
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