Saturday, April 27, 2019

Roasted Vegetable and Grains in a Bowl

Surprise! I like grain bowls! I have a few bowl recipes on here. The first one was in New York and it wasn’t one that I liked, I loved it! I’ve been told that grain bowls come with the territory. This one comes from bon appetit. ❤️

To start, we roast some vegetables in an oven set to 425°. Your vegetable mix depends on what’s in the fridge, but you should make sure you have at least one bunch of carrots, about 5 shallots and two of the following vegetables1 head of broccoli1 head of cauliflower5 beets2 sweet potatoes or 2 cups of Brussels sprouts all work.

Trim, peel and slice your carrots and sweet potatoes, quarter your shallots, cut your beets and/or Brussel sprouts in half and cut your broccoli and cauliflower into florets. Basically, you want everything to be about the same size, so it roasts at a similar rate.

Dump the cleaned and chopped vegetables on a sheet pan and toss them with a drizzle of olive oil. Season the whole tray with some kosher salt. 

Take them out when they are tender and crispy, with some solid color across the lot. This will take between 20 and 30 minutes, but pay attention to how they look and feel more than you do the timer. Let the vegetables cool, and slice the carrots into thirds. Roasted vegetables don’t need to be hot to be delicious. We’ll serve these at room temperature.

Once those go in, start your grains. You pick the grains you like; rice, farro or quinoa. Make sure you use at least 3 cups and cook according to package instructions. 

Make the pesto-y sauce: a mix of herbs like parsley, dill, basil, and/or cilantro will work. (1/4 teaspoon each),  1/3 cup roughly chopped nuts (whatever you have on hand that aren’t peanuts), 1/2 cup olive oil, and 1/4 cup white wine vinegar. Mix them together, and season with a few pinches of kosher salt.

Pour the pesto-y sauce over your vegetables and toss them to coat. If you went wild with the amount of veggies, and they look a little dry, feel free to add another glug of olive oil, white wine vinegar, and another pinch of salt to make sure the pesto covers more surface area.

Serve: in a serving bowl take a couple spoonfuls of grains, top with vegetables. Yum Yum!

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