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Roasted Vegetables with Creamy Romesco & Farro

Recipe reprinted with permission of the author from Vegetarian Heartland by Shelly Westerhausen, copyright Chronicle Books, 2017.
Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

FARRO
  • 1/2 teaspoon olive oil
  • 4 garlic cloves, minced
  • 2 cups farro, rinsed (360 grams)
  • 5 cups water (1.2 liters)
  • 1 teaspoon fine sea salt
ROASTED VEGETABLES
  • 5 cups assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 lemon
CREAMY ROMESCO SAUCE
  • 1 15-ounce can cannellini beans, drained
  • 12 ounces roasted red peppers from a water-packed jar, drained
  • 2 garlic cloves, peeled
  • 1/2 cup slivered raw almonds
  • 1/3 cup tomato paste
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • fine sea salt and freshly ground pepper

Method
 

To make the farro:
  1. In a medium saucepan over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant, about 30 seconds. Add the faro and sauté for 30 seconds, then add the water and 1 teaspoon salt. Turn the heat to high and bring to a boil. Once boiling, turn the heat to low, cover, and simmer until the faro is chewy but still slightly firm, about 30 minutes. Drain any water that hasn't been absorbed.
To make the vegetables:
  1. Preheat the oven to 375º. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss together the assorted vegetables, olive oil, paprika, chili powder, pepper, and salt. Transfer to the prepared baking sheet and spread into a single layer.
  3. Roast, stirring halfway through, until all the vegetables soften and begin to brown, about 30 minutes (I kept mine in closer to 40). Remove from the oven and squeeze the 1/2 lemon over the vegetables.
To make the romesco:
  1. In a high-speed blender or food processor, blend together the beans, roasted red peppers, garlic, almonds, tomato paste, parsley, vinegar, paprika, and pepper flakes. With the motor running, slowly pour in the olive oil and continue to blend until a smooth sauce forms, about 30 seconds. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 5 days.
  2. Scoop the farro into bowls and top with the vegetables. Pour 1/2 cup romesco sauce over the top of each serving. Serve immediately.