Roasted Fall Veggie Bowl with Green Tahini Sauce

Ingredients

• 1 1/2 cups semi-pearled farro
• 2 cups butternut squash, cubed
• 2 cups baby bella/cremini mushrooms, quartered
• 2 cups Brussel sprouts, quartered or halved
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• Juice of 1 1/2 lemons
• 1 small clove garlic, minced
• 2 tablespoons tahini
• 1/4 cup fresh parsley leaves

Instructions

1. Preheat oven to 425° and cover two baking sheets with aluminum foil.
2. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
3. Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.
Dressing
4. Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to achieve thinner consistency and season with salt and pepper.
5. In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.