Just about any sturdy vegetable can easily be roasted to make an entirely different taste than when fresh. Asparagus, broccoli, cauliflower, Brussels sprouts, carrots, parsnips, sweet or chile peppers, beets and even garlic. Once they are roasted, either eat as a side dish by themselves or chop and add to a grain of your choice, season with parmesan or other cheese.

Roasted Broccoli and Carrots with Farro

1 c. broccoli florets

½ pkg. baby carrots

3 T. olive oil

1 clove garlic, minced

½ small onion, sliced

½ c. cooked farro, quinoa, rice, bulgur or millet (cook according to package instructions)

1 t. Balsamic vinegar

¼ c. Parmesan cheese

1/4 c. toasted pecans, pepitas or sunflower seeds

Preheat oven to 375. In a sided roasting pan (broiler pan works well), add the carrots and drizzle with 1 t. olive oil. Roast until a fork inserts with ease, about 45 minutes. Remove from oven, salt generously and put aside in a bowl. Add broccoli to pan, drizzle with 1 T. olive oil and roast until crisp-tender, about 30 minutes. Salt and add to carrots.

Add the last tablespoon olive oil to a saute pan and saute the onion and garlic until soft. Add the farro and heat through. Coarsely chop the vegetables and return to the bowl. Add the farro mixture to the vegetables, sprinkle with the balsamic vinegar and parmesan. Top with nuts or seeds and serve warm or at room temperature.

                                                                            ©Kate Jerome 2019