Ingredients
1 1/2 c. semi-pearled farro
2 c. butternut squash, cubed
2 c. baby bello mushrooms, quartered
2 c. Brussels sprouts, quartered or halved
6 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
juice of 1 1/2 lemons
1 small clove garlic, minced
2 tbsp. tahini
1/4 c. fresh parsley leaves
Preparation
Step 1Preheat oven to 425° and cover two baking sheets with aluminum foil.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.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. 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.Step 5In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.
