Heat 1/4 c vegetable stock or broth in a large pan.
Add cloves of chopped or pressed garlic, chopped yellow onion and chopped celery; cook until translucent or about 5 minutes.
Turn off heat and add peeled & chopped sweet potato, halved brussel sprouts, dried cranberries, farro (rinsed first), rosemary, thyme, paprika and pepper. Mix until evenly combined.
In a 9x13 pan add 1/2 cup of vegetable broth. Add the vegetable mixture spreading evenly in pan. Pour the remaining 1 1/4 cup broth on top.
Sprinkle top with pecans. Cover with foil and bake at 375 for 45 minutes.