INGREDIENTS
1 cup
farro
3/4 lb
Brussels sprouts, halved
1/2 lb
carrots, chopped
1/2 lb
red potatoes, chopped (or sweet potatoes)
1
red pepper, chopped
1
red onion, sliced
2 tbsp
olive oil
1 tsp
thyme
1 tsp
kosher salt
3/4 tsp
ground black pepper
2 tbsp
balsamic vinegar (or glaze)
1 1/2 tbsp
honey (or maple syrup for vegan)