Roasted Fall Veggie Bowl with Green Tahini Sauce

By Anna Watson CarlPublished: Oct 16, 2015

Anna Watson Carl

An easy way to make sure to eat your vegetables? Douse brussels sprouts, butternut squash, and mushrooms in this zesty parsley-lemon juice dressing.

Advertisement - Continue Reading Below

Ingredients

1. Step 1Preheat oven to 425° and cover two baking sheets with aluminum foil.
2. Step 2Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
3. Step 3Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.
4. Step 4Make dressing: Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to achieve thinner consistency and season with salt and pepper.
5. Step 5In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.