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4.86 from 7 votes

Farro & Roasted Vegetables with Italian Salsa Verde

Inspired by The Haven's Kitchen Cooking School
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: holidays, main dish, Side Dish
Cuisine: soy free, tree nut free, vegan
Servings: 4 -6 servings
Author: Gena Hamshaw

Ingredients

  • 1 cup farro pearled or hulled
  • 6 cups raw autumn vegetables of choice cut into 1-inch pieces (I used a combination of fennel, carrots, red onion, cauliflower, Brussels sprouts, and delicata squash)
  • 3 tablespoons olive oil
  • Coarse salt and black pepper

For the Italian Salsa Verde:

  • 1 1/2 cups tightly packed flat-leaf parsley leaves
  • 1 clove garlic
  • 1/2 teaspoon course salt
  • Crushed red pepper flakes to taste
  • 1 tablespoon capers
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons nutritional yeast
  • 2 tablespoons red or white wine vinegar

Instructions

  • Preheat your oven to 425F. Line one or two baking sheets with parchment or foil. Toss your vegetables with the olive oil and arrange them in a single layer on the sheets. Sprinkle with salt and a few turns of black pepper. Roast the vegetables for 25-35 minutes, or until tender and browning (the time may vary based on what type and proportion of veggies you use).
  • While the vegetables roast, cook the farro according to package instructions.
  • To make the salsa verde, place the parsley, garlic, salt, red pepper, and capers in a food processor fitted with the S blade. Pulse to break down the ingredients, then keep the motor running while you pour in the oil in a thin stream. Pulse in the nutritional yeast and vinegar, taste the salsa, and then adjust the seasonings as you like.
  • When the vegetables are ready, fold them together with the farro and about 1/4-1/3 cup of the salsa verde, reserving the rest of it for drizzling at the table. Serve.