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Farro & Roasted Vegetables with Italian Salsa Verde
THE FULL HELPING13Ingredients
45Minutes
560Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup farro (pearled or hulled)
- 6 cups vegetables (raw autumn, choice, cut into 1-inch pieces, I used a combination of fennel, carrots, red onion, cauliflower, Brussels sprouts, and delicata squash)
- 3 Tbsp. olive oil
- coarse salt
- black pepper
- 1 1/2 cups parsley leaves (tightly packed, flat-leaf)
- 1 clove garlic
- 1/2 tsp. salt (course)
- crushed red pepper flakes (to taste)
- 1 Tbsp. capers
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. nutritional yeast
- 2 Tbsp. white wine vinegar (or red)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium840mg24% |
| Protein13g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber16g64% |
| Sugars<1g |
| Vitamin A260% |
| Vitamin C80% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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