Root vegetables with farro


(Serves 2)


– 2 cups of cooked farro

– 1 parsnip

– 1 carrot

– 1 sweet potato

– 1 beetroot

– 1/2 winter squash

– 1/2 teaspoon of dried rosemary

– 1/4 cup of crumbled feta cheese

– 1 tablespoon of fresh thyme

– 1 tablespoon of coconut oil

– 1 tablespoon of extra virgin olive oil

– Himalayan Salt

– Black Pepper

Preheat the oven to 200ºC. Cut the vegetables, place in a roasting tray, rub them with the coconut oil and season with salt, pepper and rosemary. Roast the vegetables in the oven for about 20 minutes or until soft and golden.

Serve in bowls with the farro, sprinkling on top the crumbled feta cheese, the fresh thyme and drizzle with the olive oil.


Root vegetables with farro 2

Enjoy! ♡


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