Roasted Broccoli Grain Bowl with Shallot Vinaigrette
Serves: 4
  • 4 heaping cups fresh broccoli florets
  • 1 medium yellow onion, quartered and thinly sliced
  • 2 carrots, peeled and diced
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups prepared grains (such as barley, farro, quinoa or rice)
Shallot Vinaigrette
  • 1 shallot, finely minced
  • ¼ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 1 tsp honey
  • ½ tsp dijon mustard
  • salt and pepper, to taste
  1. Preheat oven to 365 degrees Fahrenheit. Arrange the broccoli, onions and carrots on a nonstick baking sheet. Drizzle with olive oil and season with salt and pepper. Stir.
  2. Bake for 20 minutes, stir and then bake for an additional 5-7 minutes, to desired doneness. I prefer them a crisp-tender with some caramelized bits. Remove from the oven.
  3. Combine the roasted vegetables with the prepared grains. Toss well.
  4. Meanwhile, whisk together the shallot vinaigrette ingredients.
  5. To serve, divide the vegetable mixture among plates and drizzle, as desired, with vinaigrette. Enjoy
Recipe by Maine Course at