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My family is always looking for more ways to add vegetables to our meals, especially with two growing kids at the table. One way that works for us is to create make-it-yourself bowls that allow each of us to choose our own vegetable and sauce. My husband and I like this carrot-ginger dressing, which can be enjoyed with roasted veggies, as in this recipe, or with a simple salad.
1 cup farro
1 head cauliflower, chopped
1 1/2 cups diced butternut squash
1 head broccoli, chopped
1/2 cup plus 2 tablespoons olive oil, divided use
2/3 cup chopped carrot
1/4 cup diced onion
1/4 cup rice vinegar
1 tablespoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 400 degrees. Cook farro according to package directions. Drain excess liquid if needed.
2. While the farro is cooking, spread cauliflower and squash onto a rimmed baking sheet and put broccoli into a bowl. Drizzle 2 tablespoons olive oil over the vegetables. Put baking sheet into oven and roast 10 minutes, then add broccoli and give the vegetables a stir. Roast for another 10 minutes, until vegetables are softened and starting to caramelize.
3. While vegetables are cooking, make the dressing. In a food processor or blender, combine 1/2 cup olive oil, carrot, onion, rice vinegar, ginger, salt and pepper and process until completely smooth. Taste dressing and adjust seasoning if needed.
4. Divide farro and vegetables among 4 bowls with dressing on the side.
Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Roasted Carrot and Fennel Soup.