Farro with Roasted Carrots, Fennel, Red Onion & Mint

This is a recipe that was inspired by an article in Bon Appetit about Meatless Thanksgiving Recipes. I turned it into a one-dish meal for dinner by serving the roasted vegetables, over a grain.

Roasting vegetables is one of my favorite ways to eat them in the fall and winter. It is so easy to do and can be the basis for so many delicious dishes. For this dish I roasted carrots, fennel & red onion and served them over cooked Farro. Farro is a chewy grain that is a combination of three species of wheat. (but brown rice or quinoa would work as well.)

Ingredients:

  • 1 small fennel (sliced & cut into pieces)
  • 1 bunch of carrots (cut into 3″ long pieces)
  • 1 small red onion (sliced and cut in to pieces)
  • 2 – 3 TB. of torn or small fresh mint leaves
  • 4 TB. of olive oil
  • 2 TB. of raw sunflower seeds
  • 1 teaspoon of crushed coriander seeds
  • 1 teaspoon of smoked paprika
  • 1/4 teas. of red pepper flakes
  • salt & pepper
  • 1 TB. of lemon juice
  • 2 TB. of balsamic vinegar
  • 2 – 3 cups of cooked farro

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* First cook the farro according to the directions. It does take about 50 minutes, so do this before you begin to roast the vegetables.

* Cut the vegetables into bite sized pieces of varying shapes and sizes.  Place on a baking sheeting and brush with 2 TB. of olive oil, then add salt & pepper. Roast at 425 degrees for about 35 minutes, or until the vegetables are fork tender and starting to char on the edges.

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* While the vegetables are roasting, put the sunflower seeds & crushed coriander in a dry pan and toast until lightly browned. Add 2 TB. of olive oil and 1/4 teaspoon of red pepper flakes and 1/2 teaspoon of smoked paprika, plus salt & pepper.

* When the roasted vegetables are done transfer them to a platter and pour the seed sauce over them mixing together gently.  Arrange the farro on the  plates and top with the roasted vegetable mixture. Scatter the fresh mint on top, adding a squeeze of lemon.

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Roasting the vegetables and then toasting the seeds brings out the flavors and combines to make a wonderful one-dish meal. This is a simple and delicious way to eat more vegetables!

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Serve & Enjoy!

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