Roasted root vegetables are a wonderful staple of the season. Enjoy as many root vegetables as you can now, because soon spring and summer produce will be back. I added one vegetable to this mix that is not a root vegetable: Brussels sprouts! It is also a seasonal veggie, that grows best in colder temperatures, and I couldn’t make this dish without something green!
This recipe takes a little time to make, but it is worth it. I recommend the weekend warrior technique. Make up a big batch of wheat berries to use in many dishes throughout the week. Try something like Greek Wheat Berry Salad for your lunches or Bok Choy and Mushroom Soup on another week night. This will greatly reduce your weeknight work load.
I highly recommend serving this recipe with an apple chutney (Recipe to follow). I tried it both ways (with and without chutney), and in a pinch, you can do without the chutney. Without the chutney, you will notice a lot more of the Parmesan notes in the wheat berries. With the chutney, you will add a subtle sweetness, and depth of flavor that is unforgettable! Enjoy!
- 1 large parsnip
- 1 medium sweet potato
- 3 large carrots
- 3 small purple potatoes
- 2 TBS olive oil, divided
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp black pepper
- 18 Brussels sprouts, cut in half
- 1 cup wheat berries
- ¼ cup grated Parmesan
- ¼ tsp salt
- 1 TBS butter
- ½ cup toasted almond slices
- 2 cups apple chutney
- Preheat oven to 425°F.
- Dice vegetables to approximately ½ inch. Spread vegetables evenly over a parchment lined baking sheet. Toss with 1 TBS olive oil. Roast for 20 minutes.
- Remove from oven and toss vegetables with remaining tablespoon of oil. Combine garlic through black pepper in a small bowl. Add Brussels sprouts to root vegetables and toss with spices. Roast another 15 minutes.
- Meanwhile, simmer wheat berries in about 4 cups of water for 45 minutes. Drain and mix with Parmesan, salt and butter.
- Distribute wheat berries among 4 bowls. Top each with 1 cups roasted root vegetables ( you may have extra), and garnish with toasted almond slices.
- Serve with apple chutney.
To make this recipe vegan, replace Parmesan with nutritional yeast, and butter with olive oil.
Recipe adapted from Cooking Light.
