Maple-Dijon Glazed Roasted Vegetables with Farro
Maple-Dijon Glazed Roasted Vegetables with Farro
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 yellow onion, peeled and cut into 1-inch wedges
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Maple-Dijon Glaze
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh rosemary, finely chopped (optional)
For the Farro
- 1 cup farro
- 3 cups vegetable broth
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the vegetables: In a large bowl, combine the chopped carrots, sweet potatoes, onion wedges, and minced garlic. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the vegetables for 20 minutes. While the vegetables are roasting, prepare the farro and the glaze.
⏱️ 20 min•🌡️ 400
- 4
Cook the farro: In a medium saucepan, combine 1 cup of farro, 3 cups of vegetable broth, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed. Fluff with a fork.
⏱️ 30 min
- 5
Prepare the Maple-Dijon Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and chopped fresh rosemary (if using) until well combined.
⏱️ 5 min
- 6
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Pour the Maple-Dijon glaze over the vegetables and toss gently to coat. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
⏱️ 20 min•🌡️ 400
- 7
To serve, spoon a bed of cooked farro onto plates and top with the Maple-Dijon glazed roasted vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Maple-Dijon Glazed Roasted Vegetables with Farro
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 yellow onion, peeled and cut into 1-inch wedges
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Maple-Dijon Glaze
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh rosemary, finely chopped (optional)
For the Farro
- 1 cup farro
- 3 cups vegetable broth
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the vegetables: In a large bowl, combine the chopped carrots, sweet potatoes, onion wedges, and minced garlic. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the vegetables for 20 minutes. While the vegetables are roasting, prepare the farro and the glaze.
⏱️ 20 min•🌡️ 400 - 4
Cook the farro: In a medium saucepan, combine 1 cup of farro, 3 cups of vegetable broth, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed. Fluff with a fork.
⏱️ 30 min - 5
Prepare the Maple-Dijon Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and chopped fresh rosemary (if using) until well combined.
⏱️ 5 min - 6
After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Pour the Maple-Dijon glaze over the vegetables and toss gently to coat. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
⏱️ 20 min•🌡️ 400 - 7
To serve, spoon a bed of cooked farro onto plates and top with the Maple-Dijon glazed roasted vegetables.
⏱️ 5 min