- Prep time 25 minutes
- Total time 45 minutes
- Portion size 8 servings
Ingredients
Method
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
