Sweet and Savory Winter Bowl

4 servings
1 hr

This is one of my favorite dishes to make since it's basically just cutting up a bunch of veggies and throwing them into the oven. Served on a bed of farro, this dish is hearty and healthy. And it makes great leftovers!

The secret ingredient here is red grapes ( but make sure you don't use red table grapes which have seeds-- you want seedless grapes). They add a sweetness to this dish which will balance the Brussel sprouts and cauliflower.

The rosemary, sage and onion lend a delicious flavor and I highly recommend adding the crushed red pepper since it compliments the sweetness in the dish with a bit of heat.

This dish is colorful and delicious!

Who knew roasted grapes could be so good?

This one bowl meal is great for a weeknight dinner!

Sweet and Savory Winter Bowl
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 2 cups cauliflower florets
  • 2 cups brussel sprouts, trimmed and cut in half
  • 8 cloves of garlic (approximately 1 head)
  • 1 1/2 cups red grapes (Not table grapes which have seeds)
  • 2 Tablespoons olive oil plus 1 teaspoon, divided
  • 1 Tablespoon fresh minced rosemary (or 1 teaspoon dried)
  • 1/8 teaspoon crushed red pepper
  • 1/3 cup diced onion
  • 1 Tablespoon fresh minced sage (or 1 teaspoon dried)
  • 1/2 cup farro (rinsed)
  • 1 1/2 cups vegetable stock

Preheat oven to 400
In a large bowl, toss the cauliflower, sprouts and garlic with the rosemary and red pepper in the 2 Tablespoons of oil and put onto a lined baking sheet.
Toss the grapes with the 1 teaspoon of oil and add to the baking sheet (you can use the same bowl).
Put the pan in the oven for 30 minutes, stirring and turning the veggies halfway through. You want the veggies tender but not mushy and the grapes shriveling and bursting a bit. If your veggies are on the small side, you might want to check for tenderness starting at 20 minutes.
While the veggies are roasting, saute the onion over medium heat for about 5 minutes till slightly softened (use a splash of oil). Add the sage, farro and stock. Bring to a boil, cover, and turn the heat down to simmer for 40 minutes.
When the farro is done, add salt and pepper to taste, then put it in a bowl and top with the roasted veggies and grapes.
  • You can save time by buying precut veggies!
Ann - Can’t Beet Plants
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