Oven Roasted Vegetables With Farro & Oranges Tarifi

Malzemeler

• 1 1/2 Cups Semi-pearled Farro, Rinsed, 1 Pound Brussels Sprouts, Trimmed & Quartered, 1 Medium Butternut Squash, Peeled, Seeds Removed And Cut Into 1-inch Dice, 1 Large Fennel Bulb, Cored, Cut Into 1-inch Pieces, Reserving Fennel Fronds, 5 Tablespoons Olive Oil, Divided, 1 Teaspoon Chopped Fresh Rosemary, 4 Green Onions, Chopped, 1/3 Cup Parsley Leaves, Juice of 1 Large Lemon, Salt & Pepper, 2 Medium Navel Oranges, Peeled, Pith Removed & Cut Into Segments, 1/3 Cup Lightly Toasted Pine Nuts

Hazırlanışı

1. Put 4 cups of water into a saucepan and bring to a boil. Add a pinch of salt along with the farro, then reduce heat to medium low and cook until the farro is “al dente”, about 20 to 25 minutes. Drain the farro and allow it to come to room temperature. Preheat the oven to 400 degrees F. Line a large baking sheet with foil, then add the Brussels sprouts, squash cubes, and fennel along with 2 tablespoons of olive oil. Toss the vegetables to coat with the oil and season them with salt and pepper. Roast the vegetables until lightly browned and tender, about 15 to 20 minutes. Toss the vegetables with the farro in a large bowl along with the rosemary, green onions, parsley, lemon juice, and remaining olive oil. Taste, and adjust salt and pepper as needed. Arrange the farro and vegetables on a large platter then sprinkle with the pine nuts and chopped fennel fronds. Arrange the orange segments on the platter and serve immediately.

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