Happy 2013! I hope your New Year has gotten off to a good start so far. Mark’s off on a business trip so it’s just me and the babe this week. After all of the fuss from the holidays, parties, and family get-together’s, it’s kind of nice to have nothing going on right now. Don’t get me wrong, I love it all, I really do, but also love that it’s over and stashed away, deep within my closet, until next year. I’m ready for 2013 and all of it’s glory. Just being able to get back into my kitchen and cook something wholesome again feels so great.
At this moment, this roasted salad is my happy place. Parsnips, carrots and Brussels sprouts are tenderly roasted and mixed with farro and goat cheese. It’s amazing.
And it doesn’t require sprinkles of red and green sugar, or to be shaped like a gingerbread man, or an elf on a shelf, for that matter.
Roasted Winter Vegetable Farro Salad Recipe – If you have a Trader Joe’s in your area, pick up their 10-minute Farro. It’s wonderful and a great time saver.
1 cup Farro
4 cups broth (I like the way chicken broth tastes in this but vegetable broth is good as well)
2-3 parsnips, scrubbed well
3-4 carrots, scrubbed well
12 Brussels sprouts
Crumbled goat cheeses
Pinch of salt
Preheat oven to 400 degrees Fahrenheit.
Scrub carrots and parsnips well (or shave skin off with a peeler) and cut into halves and then into quarters. If some sticks are too thick, cut those in half so all pieces are relatively the same size. Cut Brussels sprouts in half, lengthwise. In a large bowl toss veggies together with 2 tablespoons of magic sauce, a light drizzle of olive oil and a pinch of salt. Pour vegetables onto a baking sheet and spread out (use two pans if needed). Bake for 25-30 minutes, or until browned and edges of are crisp, tossing the vegetables midway.
While vegetables are roasting. Add farro and broth into a large sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cook for 20 minutes, or until farro is cooked. Any excess liquid can be drained off. Set aside.
To assemble the salad. Toss roasted veggies and cooked farro together and serve. Top with a sprinkle of goat cheese.
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