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Category: Salad
Yield/Servings:4 servings
Prep Time: 15 Cook Time: 0 Total Time: 40
1 1/2 c. semi-pearled farro
2 c. butternut squash, cubed
2 c. baby bello mushrooms, quartered
2 c. Brussels sprouts, quartered or halved
6 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
3 tbsp. lemon juice
1 small garlic clove, minced
2 tbsp. tahini
1/4 c. parsley leaves
(1) Preheat oven to 425 degrees F. Cover two baking sheets with aluminum foil.
(2) Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover with cold water. Bring to a boil and let simmer 15 minutes. Drain and spread...
see full recipe at: delish.com
Recipe Source: delish.com
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Roasted Fall Veggie Bowl with Green Tahini Sauce
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An easy way to make sure to eat your vegetables? Douse brussels sprouts, butternut squash, and mushrooms in this zesty parsley-lemon juice dressing.
Category: Salad
Yield/Servings:
Prep Time: 15 Cook Time: 0 Total Time: 40
1 1/2 c. semi-pearled farro
2 c. butternut squash, cubed
2 c. baby bello mushrooms, quartered
2 c. Brussels sprouts, quartered or halved
6 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
3 tbsp. lemon juice
1 small garlic clove, minced
2 tbsp. tahini
1/4 c. parsley leaves
(1) Preheat oven to 425 degrees F. Cover two baking sheets with aluminum foil.
(2) Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover with cold water. Bring to a boil and let simmer 15 minutes. Drain and spread...
see full recipe at: delish.com
Recipe Source: delish.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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