Roasted Root Vegetables with Parmesan Wheat Berries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Meanwhile, simmer wheat berries in about 4 cups of water for 45 minutes. Drain and mix with Parmesan, salt and butter.
  5. Distribute wheat berries among 4 bowls. Top each with 1 cups roasted root vegetables ( you may have extra), and garnish with toasted almond slices.
  6. Serve with apple chutney.
Notes
To make this dish gluten free, try it with rice, quinoa, or millet instead of the wheat berries.
To make this recipe vegan, replace Parmesan with nutritional yeast, and butter with olive oil.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-root-vegetables-with-parmesan-wheatberries/