Roasted fall vegetables with tempeh and farro

Saturday, November 20, 2010

This dish has recently become one of my favorites. The vegetables take on a natural sweetness when they are roasted in the oven and all of the flavors come together so well. It is like autumn on a plate!

Roasted Fall Vegetables with Tempeh and Farro
  • Several cups of chopped autumn veggies (carrots, sweet potatoes/yams, parsnips, rutabagas, turnips, Brussels sprouts, kohlrabi, etc.)
  • 5 or so garlic cloves
  • Olive oil
  • Salt, pepper, and Italian seasoning (or fresh herbs like thyme and oregano), to taste
  • Several shiitake mushrooms, sliced
  • 1 package of tempeh*, chopped into 1/4 inch squares (*you can substitute another protein, such as chicken or white beans, if you wish)
  • 1/3 cup lightly toasted pecans, chopped
  • 1 bunch of hearty greens (such as rapini (broccoli rabe), kale, or turnip greens)
  • Cooked farro
  1. Preheat the oven to 425°F (218°C). Line a large baking dish with parchment paper (for easy clean up). Toss the chopped veggies lightly with olive oil then season with salt, pepper, and Italian seasoning. If using fresh herbs, wait until about half way through the cook time to add them. Tip: I don't peel or chop the garlic cloves. I roast them in their skins and then squeeze them out when they are fully cooked to keep them from getting too brown.
  2. Pour the veggies into the prepared pan and roast in the oven for about 30 minutes or until soft and lightly browned in places, stirring occasionally.
  3. While the veggies are roasting, saute the mushrooms in olive oil or margarine until well browned and set aside. Lightly brown the tempeh in olive oil then add the greens and saute until they are bright green in color. Combine the mushrooms, greens and tempeh, pecans, and roasted veggies and serve over farro or another grain.

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