Roasted Root Vegetable and Farro Winter Bowl

• 1 cup farro
• 2 medium carrots, diced
• 2 medium parsnips, diced
• 1 medium beet, diced
• 1 sweet potato, cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons olive oil for vinaigrette
• 1 teaspoon honey
• 2 tablespoons chopped fresh parsley
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced root vegetables with 2 tablespoons olive oil, thyme, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 35-40 minutes until tender.
4. 4 Meanwhile, cook farro according to package instructions.
5. 5 For the vinaigrette, whisk together lemon juice, olive oil, honey, salt, and pepper.
6. 6 Combine cooked farro with roasted vegetables.
7. 7 Drizzle with vinaigrette and sprinkle with parsley.
8. 8 Serve garnished with feta cheese if desired.

Equipment

• Baking sheet
• Oven
• Medium pot

Variations

• Add roasted chickpeas for extra protein.
• Swap farro for quinoa for a gluten-free option.

Substitutions

• Use vegetable broth instead of water when cooking farro for extra flavor.
• Substitute maple syrup for honey for a vegan option.

Pairings

• A crisp apple cider
• A wedge of brie cheese on the side

Nutrition

Tips

• For a nutty flavor, toast the farro in a dry pan before boiling.
• Feel free to use any combination of root vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a drizzle of olive oil.

Serving Suggestions

• Pair with a simple arugula salad and crusty bread.
• Serve with grilled chicken for a heartier meal.

FAQ