Roasted Fall Vegetables with Tahini-Lemon Dressing and Herbed Farro

1 cup farro

2 cups water or vegetable broth

1 cup butternut squash, cubed

1 cup Brussels sprouts, halved

1 cup carrots, sliced

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup fresh herbs (like parsley, dill, or cilantro), chopped

Tahini-Lemon Dressing:

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon maple syrup or honey

1 garlic clove, minced

Salt and pepper, to taste

Water, as needed to thin

Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add farro, reduce heat, and simmer for about 20-25 minutes or until tender. Drain any excess liquid and set aside.

Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the butternut squash, Brussels sprouts, and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender.

Make the Dressing: Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper in a small bowl. Add water a little at a time until the dressing reaches your desired consistency.

Combine and Serve: In a large bowl, toss the cooked farro with the roasted vegetables and chopped herbs. Drizzle with the tahini-lemon dressing and toss to coat. Serve warm or at room temperature.