Sometimes when I need inspiration for weeknight dinners, I google lists of seasonal vegetables. They usually end up being a little cheaper at the store, are at their freshest and they usually taste amazing when plated together.
This dish would also go great with the roast half chicken I made the other day.
1 large carrot, cut lengthwise then into big chunks
5 large radishes, halved
8 thinner asparagus spears
2 oranges, 1 just juiced and 1 sectioned and juiced
1 small shallot, fine chop
2T champagne/white wine vinegar
1/3c chicken broth/water
1T softened butter
1/2c dry farro, cooked
1/2c cooked white beans
1 green onion, chopped
1T chopped mint
1/2t chia seeds
1t hemp seeds
Preheat oven to 425°F. Toss carrots and radishes in olive oil, salt, pepper and thyme. Bake for 8 minutes. Toss asparagus in olive oil, salt, pepper and thyme. Add to the same baking sheet or clean another and bake for 4 minutes.
Set orange sections aside. Combine juice, shallot, vinegar and broth in a pan with a little pinch of salt and simmer until thick (at least by half). Remove from heat and stir in butter.
Toss farro, beans, green onion and mint together with 1/3 of the orange sauce. Add the roasted veg then the remaining sauce. Top with chia and hemp seeds.