INGREDIENTS
2 cups
Baby bello mushrooms
2 cups
Brussels sprouts
2 cups
Butternut squash
1
small clove Garlic
1 1/2
Lemons, juice of
1/4 cup
Parsley, fresh leaves
2 tbsp
Tahini
1 1/2 cups
Farro, semi-pearled
1
Black pepper, Freshly ground
1
Kosher salt
6 tbsp
Olive oil, extra-virgin