Balsamic Smoky Farro with Roasted Grapes, Olives, Cauliflower, & Asparagus
A umami powerhouse featuring smoky balsamic farro tossed with roasted grapes, Sicilian olives, cauliflower, asparagus, mushrooms, garlic, & shallots. Easy sheet pan recipe! Roast veggies while you simmer the farro and dinner is done.
Equipment
- Sheet Pan
Ingredients
- 1 cup dry farro (cooked according to package directions)
Marinade
- 2 tbsp dark balsamic vinegar
- 2 tsp liquid smoke
- 2 tsp soy sauce or tamari
- 2 tbsp olive brine
- 3 sprigs fresh rosemary, chopped
Roasting Ingredients
- 2 cups chopped cauliflower
- 2 cups purple or black grapes sliced in half lengthwise
- 6 oz chopped mushrooms (shiitake, portabella, oyster all work well)
- 6 cloves garlic, peeled and sliced in half lengthwise
- 2 shallots, peeled and sliced in half lengthwise
- 1/2 cup pitted, green, Sicilian olives (or olives of choice)
- 1 bunch asparagus, ends removed and chopped in 1-2 inch pieces
Serving
- 2 cups cooked farro
- 2 tbsp reserved marinade
- 1 tbsp balsamic vinegar
- 1/3 cup chopped hazelnuts (optional)
- pinch of red pepper flakes (optional)
Instructions
Marinade
- Combine all ingredients for the marinade in a measuring cup and set aside.
Roasting
- Preheat oven to 450 degrees F.
- On a lined baking sheet, place cauliflower, grapes, mushrooms, garlic, shallots, and olives.
- Drizzle with 2 tbsp of marinade and reserve the rest for later.
- Roast approximately 35 minutes and then add the asparagus and roast for another 10-15 minutes until vegetables are beginning to brown.
Serving
- Toss roasted vegetables with cooked farro and remaining marinade. Drizzle with an additional 1 tbsp of dark balsamic vinegar if desired. Add red pepper flakes if using and top with optional hazelnuts.