Slow-Roasted Root Vegetable Farro Bowl with Maple-Dijon Glaze
A nourishing grain bowl featuring deeply caramelized root vegetables and nutty farro, finished with a sweet-tangy glaze that elevates simple ingredients into a satisfying meal. This Mediterranean-inspired healthy bowl recipe, ready in about 50 minutes, pairs farro, olive oil, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup farro
- 2 tbsp olive oil
- 1 large sweet potato
- 2 medium carrots
- 1 small parsnip
- 1/2 red onion
- 2 cloves garlic
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp dried thyme
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup farro with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet; roast for 25-30 minutes until golden and tender, stirring once halfway.
- Step 2: Toss 1 peeled and diced sweet potato (1/2-inch cubes), 2 peeled and diced carrots (1/2-inch cubes), 1 peeled and diced parsnip (1/2-inch cubes), and 1/2 diced red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 2 minced garlic cloves on a separate baking sheet; roast for 25-30 minutes until caramelized and tender, stirring once.
- Step 3: Whisk 1/4 cup balsamic vinegar, 2 tbsp maple syrup, and 1 tsp dried thyme in a small saucepan; simmer over medium heat for 5-7 minutes until syrupy, then stir in 1/2 cup vegetable broth and 1/4 cup chopped parsley.
