Recipe: Roasted Fall Vegetable with Green Tahini Sauce

Roasted Fall Vegetables Bowl with Green Tahini Sauce

Inspired by the fall weather our Aviator Athletics coaches came up with a delicious recipe to make full use seasonal vegetables. Roasting the vegetables produces a wonderful flavor that goes great when mixed with the zesty tahini sauce.  Get ready to dig in!

Ingredients

• 1 1/2 c. semi-pearled Farro
• 2 c. Butternut Squash cubed
• 2 c. Mushrooms quartered
• 2 c. Brussels sprouts quartered or halved
• 6 tbsp. extra-virgin olive oil divided
• kosher salt
• black pepper

Sauce Ingredients

• 3 tbsp. lemon juice
• 1 small garlic clove, minced
• 2 tbsp. tahini
• 1/4 c. parsley leaves
• kosher salt
• black pepper

Directions

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. Let soak 15 minutes, then drain, return to pan, and cover with cold water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
3. Arrange vegetables on prepared baking sheets and drizzle with three tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender,18 minutes. Remove from oven and let cool slightly.
4. Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add three tablespoons water to thin its consistency and season with salt and pepper.

In a large bowl, toss together farro and roasted vegetables. Divide into serving

Get your ingredients for this delicious dish at 3 Guys in Brooklyn. With weekly specials, they’ll keep you stocked with the freshest seasonal ingredients to make your taste buds sing. With healthy eating and athletic training at Aviator Athletics, there is nothing you can’t do!