Vegetable Pan Roast on Farro

I make a version of this once a week, using all the beautiful fall produce from the farmer's market.

You can serve these roasted vegetables over lentils or farro, whatever is your liking.
This is an excellent side dish for Thanksgiving or a hearty lunch to take to work, good served warm or at room temperature.

The basic idea is cut all your vegetables the same size, so they will be done at the same time (I promise you they will all be cooked).

My usual combo is a sweet potato, brussels sprouts, parsnip and red onion.  Sometimes I throw in butternut or delicata squash too.  The more the merrier.

Cut your vegetables into 1" squares and lay then on a sheet pan.  Toss with olive oil, kosher salt and I like to sprinkle on piment d'espelette for some spice.

Roast about 25-30 minutes in a 425F oven, turning once or twice with a spatula.

Place the vegetables over a platter of cooked farro or lentils (which usually takes 30 minutes to cook).

Make a dressing with some red wine vinegar, honey and olive oil.  Sea salt & pepper.
(any vinegar works here).

Feta and mint (which is still alive in my garden) is nice on top, or you can do a blob of mozzarella or burrata.  

The world is your oyster.

Happy Thanksgiving.   Grateful for your friendship.



Katie C. said…
Happy Thanksgiving!

It’s funny but your dish is halfway towards what I ate for breakfast. Scrambled egg, leftover roasted delicata squash and leftover roasted Brussels. I’m trying to clear out the fridge for Thanksgiving. There’s already a turkey in there defrosting …