Freekeh with Roasted Root Vegetables

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 8 servings



In large pot of boiling salted water, cook freekeh until tender, about 40 minutes; drain well. Meanwhile, preheat oven to 400°F. Line baking sheet with foil. In large bowl, combine squash, sweet potato, parsnips, beets, red onion, 3 tbsp of the olive oil, honey, cumin seeds and garlic. Season with salt and pepper. Spread vegetable mixture in single layer on baking sheet; bake, turning baking sheet halfway through cooking, 40 to 45 minutes until tender.

In large bowl, combine freekeh, roasted vegetables, remaining oil, vinegar and cranberries; season with salt and pepper. Transfer to serving plate; garnish with orange segments and sprinkle with parsley.

Serve on the side of Festive Stuffed Turkey Breast.

Nutritional facts PER SERVING: about

  • Calories 300
  • Total fat 8 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 250 mg
  • Total carbohydrate 51 g
  • Fibre 8 g
  • Sugars 20 g
  • Protein 6 g
  • Iron 2 mg
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Lunch & Dinner

Freekeh with Roasted Root Vegetables