Fall Roasted Vegetable Farro Bowl

Is it starting to get cold outside? Are you realizing that flip-flops and jean shorts are far away from your reality? I’m truly sorry. However, with cold temperatures come great vegetables. I absolutely love the produce, flavors, and dishes served in the fall and winter. For some reason, it brings joy to my cold bones. This bowl combines all of my favorite things fall in a healthy and easily transportable way. Your shivering colleagues will be jealous.

Recipe

Ingredients (makes 2 servings):

  • Farro (1 cup)
  • Brussel sprouts (2 handfuls)
  • Beets (1 package of pre-cooked)
  • Butternut squash (1 small)
  • Pistachios (1 cup)
  • Olive oil
  • Salt & Pepper

Directions:

1. Cut and roast your vegetables. Dice the butternut squash and beets into 1/2 inch pieces and half or quarter your brussel sprouts. Toss all in olive oil and salt & pepper and lay on a baking sheet. Roast at 420 for ~ 30 minutes until crisped

2. While the vegetables are roasting, prepare and cook your farro: rinse the grains and lightly toast them in the pot to bring out a nuttier flavor. After a couple of minutes, add in 2 ½ cups of water, cover, and bring to a boil. Once boiling, lower the heat and allow to simmer until fully cooked trying not to lift the lid

3. Once everything is cooked, combine the farro, roasted vegetables, and the pistachios in a large bowl and serve hot