Roasted Vegetable Bowl with Pickled Carrots and Freekeh
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Serves: serves 4
 
Ingredients
Pickled Carrots
  • 1 cup julienne-cut carrots
  • ¼ cup seasoned rice vinegar
  • ¼ tsp ground ginger
  • ¼ tsp kosher salt
Roasted Vegetables
  • 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
To Serve
  • 1 cup dry freekeh, prepared according to package directions
  • ½ cup chopped fresh cilantro
Instructions
  1. 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.
  2. 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.
  3. Roast the vegetables for 25-30 minutes, stirring once or twice, until golden and tender.
  4. 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.
  5. Serve immediately.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/03/23/roasted-vegetable-bowl-with-pickled-carrots-and-freekeh/