Sunday, January 8, 2012

Roasted Vegetable & Farro Salad


a big handful of Brussel Sprouts quartered

2 Carrots cut into small enough pieces

1 Sweet Potato peeled and cubed

1 Shallot sliced

1 clove garlic chopped
2 Tbs of Orange Champagne Vinegar (or whatever you like)
1/4 cup Farro


Spray cookie sheet with PAM or cooking spray (You can use olive oil)
Spread brussel sprouts, carrots and sweet potato on sheet and sprinkle with salt
Cook on 375 for about 35 minutes or until cooked and starting to brown
Cook Farro as instructed on package
Soak garlic and shallots in Vinegar until ready to serve
Mix components together
Serve hot, cold or room temp

This recipe was provided by the Chefanies for

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