Fall Vegetable Bowl with Roasted Vegetables (Printable Version)

Roasted seasonal vegetables and apples served over fluffy farro for a comforting autumn meal.

# What You Need:

→ Vegetables & Fruits

01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 2 cups kale, stems removed and leaves chopped
04 - 1 large apple, cored and sliced

→ Grains

05 - 1 cup farro
06 - 2 cups vegetable broth

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cinnamon

→ Toppings

12 - 1/4 cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta cheese (optional)

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a bowl, toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and smoked paprika. Spread in a single layer on one baking sheet.
03 - Place apple slices on the second baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cinnamon.
04 - Roast squash and Brussels sprouts for 25 to 30 minutes, stirring once, until golden and tender. Roast apples for 15 minutes, until soft and caramelized.
05 - Rinse the farro. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for 20 to 25 minutes until grains are tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, wilt the kale for 2 to 3 minutes with a splash of water, stirring until just tender.
07 - Divide cooked grains among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.
08 - Garnish with pumpkin seeds, dried cranberries, and feta cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Every ingredient does actual work here—nothing sits around looking pretty without pulling its weight nutritionally and flavor-wise.
  • You can prep this on a Sunday and feel genuinely virtuous about eating well all week without any repetitive boring-ness.
  • It comes together on weeknights but looks impressive enough to serve when friends drop by unexpectedly.
02 -
  • Don't skip the parchment paper or you'll spend twenty minutes scraping stuck Brussels sprouts off the pan instead of enjoying your meal.
  • The smoked paprika is doing more work than it seems—without it, the bowl tastes like just vegetables, but with it, it becomes something with personality and warmth.
03 -
  • Cut your butternut squash in smaller cubes than you think you need—they shrink as they roast and larger pieces can stay raw inside while the edges burn.
  • Taste the farro at minute 20 of cooking instead of waiting the full time, because grain texture is deeply personal and you might prefer it softer or chewier than package instructions suggest.
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