Farro Cinnamon Roasted Vegetables (Printable Version)

Nutty farro blended with cinnamon and a medley of roasted seasonal vegetables, topped with toasted nuts and fresh herbs.

# Ingredient List:

→ Grains

01 - 1 cup farro (uncooked)
02 - 2 ½ cups low-sodium vegetable broth or water

→ Vegetables

03 - 1 medium sweet potato, peeled and cut into ¾-inch cubes
04 - 1 medium red bell pepper, cut into 1-inch pieces
05 - 1 small red onion, cut into wedges
06 - 1 small zucchini, cut into ¾-inch half-moons
07 - 2 cups Brussels sprouts, trimmed and halved

→ Seasoning & Dressing

08 - 3 tbsp olive oil, divided
09 - 1 tsp ground cinnamon
10 - ½ tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp sea salt, plus more to taste
13 - ¼ tsp black pepper
14 - 1 tbsp maple syrup or honey
15 - 1 tbsp balsamic vinegar
16 - 1 tbsp fresh lemon juice

→ Garnishes

17 - ⅓ cup crumbled feta cheese (optional, omit for vegan)
18 - ¼ cup toasted walnuts or pecans, roughly chopped
19 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato, bell pepper, red onion, zucchini, and Brussels sprouts with 2 tablespoons olive oil, cinnamon, cumin, smoked paprika, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 25–30 minutes, stirring halfway, until golden and tender.
04 - Rinse farro under cold water. In a medium saucepan, bring vegetable broth or water to a boil. Add farro, reduce heat, and simmer uncovered for 20–25 minutes, or until al dente. Drain any excess liquid.
05 - In a small bowl, whisk together remaining 1 tablespoon olive oil, maple syrup, balsamic vinegar, and lemon juice.
06 - In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss gently to combine.
07 - Transfer to serving platter or bowls. Top with feta, toasted nuts, and fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The cinnamon creates this incredible warmth that makes everything taste like it has been simmering for hours, even though it comes together in under an hour
  • Farro has this satisfying chewy texture that stands up to roasted vegetables in a way softer grains just cant
  • You can prep everything ahead and the flavors actually get better as it sits, making it perfect for lunch all week
02 -
  • I once skipped lining the baking sheet and spent twenty minutes scrubbing burnt-on caramelized bits, so do not be like me and use parchment
  • The cinnamon can look intense when you are sprinkling it, but trust the process because it mellows significantly in the oven
  • Farro holds its texture so well that this salad is actually better on day two, which never happens with grain bowls
03 -
  • Toasting the nuts in a dry pan for just a few minutes before adding them makes a huge difference in flavor
  • Let the farro cool slightly before mixing it with the vegetables so it does not make them mushy

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