Farro & Roasted Vegetables with Italian Salsa Verde
Inspired by The Haven's Kitchen Cooking School
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 -6 servings
- 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
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.