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Cozy Fall Harvest Grain Bowl with Roasted Vegetables

cozy fall harvest grain bowl - featured image
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A hearty and satisfying grain bowl featuring roasted butternut squash, Brussels sprouts, and red onion over warm farro, drizzled with a tangy maple-Dijon dressing. Perfect for meal prep and flexible enough to use whatever vegetables you have on hand.

Ingredients

Scale
  • 1 cup dry farro
  • 2 cups butternut squash, peeled and cubed into 1-inch pieces
  • 2 cups Brussels sprouts, halved
  • 1 medium red onion, cut into wedges
  • 3 to 4 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 4 to 5 sprigs fresh thyme
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup toasted pumpkin seeds or pecans
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Rinse 1 cup of dry farro under cold water. Add it to a medium saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the grains are tender but still chewy. Drain any excess water and set aside. Fluff with a fork.
  3. While the farro cooks, peel and cube the butternut squash into 1-inch pieces. Halve the Brussels sprouts. Cut the red onion into 8 wedges. Toss everything on the baking sheet with 2 tablespoons of olive oil, a few sprigs of fresh thyme, 1 minced garlic clove, and a generous pinch of salt and black pepper.
  4. Spread the vegetables in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the squash is fork-tender and the Brussels sprouts are crispy on the edges. Remove from the oven and let them cool slightly on the pan.
  5. In a small bowl or jar, whisk together 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and the remaining minced garlic clove. Add a pinch of salt and pepper. Shake or whisk until emulsified.
  6. Divide the warm farro between four bowls. Top with the roasted vegetables. Sprinkle crumbled feta and toasted pumpkin seeds or pecans on top. Drizzle the dressing generously over everything.
  7. Serve immediately. If meal prepping, keep the components separate and assemble just before eating.

Notes

Don’t crowd the baking sheet; use two sheets if needed to ensure vegetables roast instead of steam. For meal prep, store components separately and add dressing just before serving. Reheat vegetables in a skillet to maintain crispness.

Nutrition

Keywords: fall harvest grain bowl, roasted vegetables, farro, butternut squash, Brussels sprouts, vegetarian, meal prep, healthy bowl

Find it online: https://cheerycrisp.com/cozy-fall-harvest-grain-bowl-with-roasted-vegetables/