Roasted Root Vegetables with Grains (Printable)
Roasted carrots, parsnips, sweet potatoes, and beets tossed with farro and fresh herbs for a hearty vegetarian meal.
# What You’ll Need:
→ Grains
01 - 1 cup farro
02 - 2 cups vegetable broth
→ Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 1 medium parsnip, peeled and diced
05 - 1 medium sweet potato, peeled and diced
06 - 1 medium beet, peeled and diced
→ Seasonings and Herbs
07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - ½ teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 2 garlic cloves, minced
→ Optional Toppings
13 - ¼ cup crumbled feta cheese
14 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - In a large bowl, toss the diced carrots, parsnip, sweet potato, and beet with olive oil, salt, pepper, thyme, rosemary, and minced garlic until well coated.
03 - Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
04 - Roast for 30 to 35 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
05 - Rinse the farro under cold water.
06 - In a medium saucepan, bring the vegetable broth to a boil. Add the farro, reduce the heat to low, cover, and simmer for 25 to 30 minutes until tender and the liquid is absorbed. Drain any excess liquid if necessary.
07 - Fluff the cooked farro with a fork and transfer to a large serving bowl.
08 - Add the roasted root vegetables to the grains and gently toss to combine.
09 - Taste and adjust seasoning as needed.
10 - Top with crumbled feta cheese and fresh parsley before serving, if desired.
# Expert Advice:
01 -
- The contrast between the chewy grains and caramelized root vegetables creates such a wonderful texture that youll find yourself making this on repeat through the colder months.
- Its one of those rare dishes that manages to be hearty and satisfying while still leaving you feeling energized rather than weighed down.
02 -
- After multiple attempts, I discovered that roasting the beets separately prevents them from turning all the other vegetables pink, though I sometimes embrace the rosy hue for a more dramatic presentation.
- Adding a splash of acid like lemon juice or vinegar just before serving completely transforms the dish, brightening all the flavors and cutting through the earthiness.
03 -
- Line your baking sheet with parchment paper and you'll not only prevent sticking but also capture all those delicious caramelized bits that might otherwise be lost to the pan.
- Cook a double batch of farro and freeze half so you can throw this dish together in half the time on busy weeknights.