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2015-12-21 12:10 PM Roasted Fall Veggie Bowl with Green Tahini Sauce |
Ingredients electric motor manufacturers
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 Black pepper 3 tbsp. lemon juice 1 small garlic clove, minced 2 tbsp. tahini 1/4 c. parsley leaves Directions aveeno baby hk Preheat oven to 425 degrees F. Cover two baking sheets with aluminum foil. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover with cold water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool. Arrange 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. Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to thin its consistency and season with salt and pepper. In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with tahini dressing aveeno baby hk. Previous Entry :: Next Entry Back to Top |
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