INGREDIENTS
1/2 cup
Basil, fresh
16 oz
Brussels sprouts
1
Garlic clove
1
Red onion
1
Sweet potato
4
Eggs
2 tsp
Dijon mustard
1 cup
Farro
1/2 tsp
Cinnamon, ground
1
Red pepper, cut into 2" cubes
1 tsp
Salt
1
Salt & pepper
4 tbsp
Olive oil
2 tbsp
Red wine vinegar
3 cups
Water