Roasted Fall Veggie Bowl with Green Tahini Sauce

• 1 1/2 c. semi-pearled farro
• 2 c. butternut squash, cubed
• 2 c. baby bello mushrooms, quartered
• 2 c. Brussels sprouts, quartered or halved
• 6 tbsp. extra-virgin olive oil, divided
• kosher salt
• Black pepper
• 3 tbsp. lemon juice
• 1 small garlic clove, minced
• 2 tbsp. tahini
• 1/4 c. parsley leaves

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

semipearled farro, butternut squash, baby bello mushrooms, brussels sprouts, extravirgin olive oil, kosher salt, black pepper, lemon juice, garlic, tahini, parsley

Taken from www.delish.com/cooking/recipe-ideas/recipes/a44291/roasted-fall-veggie-bowl-recipe/ (may not work)