Go Back
Print
healthy vegan fall casserole

Farro Vegetable Casserole

Course Side Dish
Cuisine Vegan
Keyword oil free
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

  • 2 cups vegetable stock or broth
  • 3 cloves garlic chopped
  • 1 yellow onion chopped
  • 1 cup celery chopped
  • 4 cups sweet potatoes cubbed
  • 1 lb brussel sprouts halved
  • 3/4 cup dried cranberries
  • 1 cup farro uncooked
  • 1 tbsp rosemary
  • 2 tsp thyme
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1/2 cup pecans

Instructions

  1. Heat 1/4 c vegetable stock or broth in a large pan.

  2. Add cloves of chopped or pressed garlic, chopped yellow onion and chopped celery; cook until translucent or about 5 minutes.

  3. Turn off heat and add peeled & chopped sweet potato, halved brussel sprouts, dried cranberries, farro (rinsed first), rosemary, thyme, paprika and pepper. Mix until evenly combined.

  4. In a 9x13 pan add 1/2 cup of vegetable broth. Add the vegetable mixture spreading evenly in pan. Pour the remaining 1 1/4 cup broth on top.

  5. Sprinkle top with pecans. Cover with foil and bake at 375 for 45 minutes.