Roasted Veggies and Grains

So this is actually my first official leftovers recipe. This blog was inspired by leftovers and the transformations you can make for a new meal with old ingredients. Tonight, I looked in my fridge to see what my options were. I had:

Leftover quinoa and farro

Leftover roasted sweet potato (about 1/2 medium potato) 

Grape tomatoes on the verge of being a little old

Brussel sprouts 


So I decided to do one of my favorites: roasted veggies and grains. To add some flavor, I whipped up a garlic lemon tahini vinaigrette. So many good things in one bowl. 



1/2 cup cooked farro

1/2 cup cooked quinoa

1/2 sweet potato (it’s okay if this isn’t pre-roasted)

5 brussel sprouts

3/4 cup grape tomatoes 

1/4 onion (white or red is fine)

2 cloves garlic

1/4 olive oil

1 tbs tahini

1 tbs lemon juice

1 tsp balsamic vinegar

Salt and pepper to taste 

1. Preheat oven to 400. Lay tomatoes and sweet potato on baking sheet or in roasting pan. Slice brussel sprouts into quarters, slice onions, and add to pan (slice potatoes here if not precooked). Mince 1 clove garlic and sprinkle over top. Drizzle veggies with olive oil, dash of salt and pepper, then mix the veggies together to evenly coat them. Place in the oven. 

2. While veggies are roasting, make the vinaigrette. Combine olive oil, tahini, lemon juice, 1 clove garlic, balsamic vinegar, and a sprinkling of salt and pepper in a blender or food processor. Blend until smooth. 

3. Allow veggies to roast until brussel sprouts and onions are crisped on the outside and tomatoes are blistered (about 15-20 min). Just before removing them from the oven, microwave grains for 30 seconds. Spoon desired portion of veggies over the top of the quinoa and farro, then drizzle vinaigrette over everything. Mix and enjoy! 

*If you are not using precooked/leftover grains, begin cooking those prior to putting veggies in the oven. Follow package instructions. I like to use low sodium chicken stock instead of water to give the grains a more robust flavor. 


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