Roasted Vegetable Bowl with Pickled Carrots and Freekeh
Author: Sarah Walker Caron
Serves: serves 4
1 cup julienne-cut carrots
¼ cup seasoned rice vinegar
¼ tsp ground ginger
¼ tsp kosher salt
1 sweet bell pepper, cut into 1-inch strips
1 yellow onion, halved and cut into ¼-inch slices
2 cups halved fresh Brussels sprouts
2 tbsp extra virgin olive oil
kosher salt and pepper, to taste
1 cup dry freekeh, prepared according to package directions
½ cup chopped fresh cilantro
In a resealable container, combine the carrots, rice vinegar, ground ginger and ¼ tsp kosher salt. Stir well to combine. Seal and chill for at least 30 minutes.
Preheat the oven to 400 degrees Fahrenheit. Combine the peppers, onions and Brussels sprouts on a rimmed nonstick baking pan. Drizzle with olive oil and season with salt and pepper. Stir well to combine.
Roast the vegetables for 25-30 minutes, stirring once or twice, until golden and tender.
To serve, divide the freekeh evenly among four bowls. Top each with ¼ of the roasted veggies and ¼ of the pickled carrots. Sprinkle with ¼ of the cilantro.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/03/23/roasted-vegetable-bowl-with-pickled-carrots-and-freekeh/