Dinner

Thyme Roasted Veggies and Farro is for Dinner.

Thyme Roasted Veggies and Farro takes 20 minutes to prepare.

Thyme Roasted Veggies and Farro takes 20 minutes to cook.

Thyme Roasted Veggies and Farro makes 6 servings.

The ingredients for Thyme Roasted Veggies and Farro are:

14 oz Pumpkin, skinned, seeded, & cubed
12 oz Acorn Squash, skinned, seeded, & cubed
1 Medium Sweet potato, skinned & cubed
1 Large Onion, cut into wedges
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar, divided
2 Tbsp Thyme
Salt to taste
2 Cups Farro, Rinsed
5 Cups Water
3 oz Walnuts, deeply toasted

Here is how you make Thyme Roasted Veggies and Farro:

Heat oven to 350 degrees. Toss pumpkin, squash, sweet potato, onion, oi, 1 Tbsp vinegar, thyme, & 2 big pinches salt together and spread to one layer on rimmed baking sheet. Bake for 20 minutes, turning every 5-7 minutes to brown all sides. Combine farro, water, and 2 tsp salt in sauce pan over medium heat. Cook for 20 minutes or until al dente. Drain and set aside. Combine farro and veggies with additional 2 Tbsp vinegar. Toss in Walnuts. Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JOYMICHELE.

The nutritional information for Thyme Roasted Veggies and Farro is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.4

• Total Fat: 17.1 g
• Cholesterol: 0.0 mg
• Sodium: 303.7 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 7.8 g
• Protein: 6.8 g

The dietary needs meet for Thyme Roasted Veggies and Farro is Vegan