Ingredients

The following ingredients have 4 Servings
  • 1 cup grain (barley, farro, quinoa), uncooked
  • 1 (15.5 oz can) chickpeas, rinsed and drained
  • 2 carrots, peeled and chopped into 1/2" chunks
  • 1 head broccoli, chopped
  • 2 cups Brussels sprouts, quartered
  • florets from 1/2 cauliflower, chopped
  • 1 bunch kale, stems removed and chopped
  • 1 cup pesto
  • 3 tbsp roasted pistachios
  • salt + pepper

Instruction

  • Cook grains according to instructions and set aside. Preheat oven to 425°F.
  • Place chickpeas on parchment-lined baking sheet and drizzle with olive oil salt and pepper.
  • In another parchment-lined baking sheet, place carrots, broccoli, Brussels sprouts and cauliflower and drizzle with olive oil and salt and pepper. Place both in oven and bake for 30-35 minutes, or until chickpeas are golden brown and crisp and veggies are beginning to char.
  • To assemble, in large bowl, add grains, roasted veggies, kale, and chickpeas and toss pesto to combine. Top with some pistachios.