Roasted Root Vegetables with Rosemary Spelt Berries
1 hour, Serves 4
Ingredients
For Spelt Berries
1 cup dried spelt berries
½ tsp salt, plus more to taste
1 Tbsp olive oil
1 heaping Tbsp rosemary, minced
2 cups onion greens, roughly chopped
1 tsp white wine vinegar
For Roasted Root Vegetables
1 bunch carrots, peeled and cut in half lengthwise. Keep small carrots whole.
1 large or 2 small red onions, cut into wedges
2-3 beets, peeled and cut into half moons
2-3 Tbsp olive oil
½ tsp salt
2-3 sprigs rosemary
Balsamic vinegar (optional)
Rosemary Spelt Berries
1) In a large pot, add 3 cups water and ½ tsp salt and bring to a boil. Add the spelt berries, reduce to a simmer, cover, and cook for about 45 minutes. The spelt berries should be pleasantly chewy when fully cooked (some will split open). Drain any remaining water and set aside.
2) In a small frying pan, heat 1 tbsp olive oil over medium-low heat. Add the minced rosemary and onion greens and sauté gently to release the flavors, just a couple minutes. Add the mixture to the spelt berries and add the white wine vinegar, extra olive oil, and salt to taste.
Roasted Root Vegetables
1) Preheat oven to 415*
2) In a large mixing bowl, dress the carrots with 1 tbsp olive oil and a pinch of salt (about 1/8 tsp). Arrange them on a sheet pan, flat sides down. Do the same with the red onions and beets (note: you can speed things up by mixing all the vegetables together at the same time, but the red beets will stain the vegetables). Make sure that the vegetables are spread out in a single layer, flat sides down, and not crowding each other. You’ll probably need two sheets.
3) Roast for 40 minutes, until the vegetables start to char and caramelize. Toss in the sprigs of rosemary for the last 5 minutes as an aromatic.
4) Serve the vegetables on a platter (pro tip: serve on the brightest white plateware you have to showcase these vibrant colors) or in individual bowls with the rosemary spelt berries. Sprinkle a little salt and balsamic vinegar, if desired.