Roasted Veggies & Farro with Balsamic Dressing

Farro is a delicious grain that provides a heartier texture to its healthy counterparts brown rice and quinoa. Ever since seeing recipes with farro instead of other health-nut grains, I decided I wanted to cook it up and see what it promised. One of my favorite ways to cook is to make different components and mix them all together to see what I get. That’s exactly what I’ve done here.

Different veggies may be used, and the amount of balsamic vinegar should be added in small amounts, tasting as you go to perfect based on your individual taste buds.

Roasted Veggies & Farro with Balsamic


> 2 cups brussels sprouts, cut in half
> 2 cups carrots
> 1 red onion, chopped
> 1 tablespoon olive oil
> 1 cup farro
> 3 tablespoons balsamic vinegar
> salt and pepper


Preheat oven to 400°. Place brussels sprouts, carrots and onion in baking dish and drizzle with olive oil. Season with salt and pepper. Roast veggies for 30 minutes, or until light brown and tender.

Meanwhile, cook farro as directed by packaging. Bring farro and water to boil and reduce to simmer, cooking for about 20 minutes or until done.

Combine roasted veggies and cooked farro in large bowl and dress with balsamic vinegar. (Olive oil may be added as well to tone down the strong balsamic flavoring.) Season with salt and pepper.

Makes 4 servings.


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