4 Serves
79 Mins
Preheat your oven to 200°C. Wash and chop the assorted vegetables into bite-sized pieces.
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Vitamin E
2 mg / 15 mgVitamin K
45 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
122 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
441 mg / 1,250 mgPotassium
986 mg / 4,700 mgSodium
2561 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
10 g / 28 gSugar
20 g / 50 gSaturated Fat
5 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
Toss the vegetables with olive oil, salt, and pepper on a baking sheet and roast in the oven until tender and caramelized.
While the vegetables roast, rinse the farro and place it in a pot with water or vegetable broth. Bring to a boil, then reduce heat and simmer until tender.
Drain any excess liquid from the farro and fluff with a fork. Divide the cooked farro into bowls and top with the roasted vegetables.
Drizzle with a little extra olive oil and season to taste before serving hot.
7
g67
g58
g
