FREEKEH WITH ROASTED ROOT VEGETABLES

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 45 MINUTES

1 cup freekeh

3 cups cubed butternut squash

2 cups cubed sweet potato

1 cup sliced parsnips

2 beets, cubed

1 red onion, cut into cubes

5 tbsp olive oil, divided

2 tbsp honey

1 tbsp cumin seeds

2 cloves garlic, chopped salt and pepper

2 tbsp red wine vinegar

½ cup dried cranberries

3 blood oranges, cut into segments ½ cup chopped fresh parsley 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.

PER EACH OF 8 SERVINGS about 300 cal, 6 g pro, 8 g total fat (1 g sat. fat), 51 g carb (8 g dietary fibre, 20 g sugar), 0 mg chol, 250 mg sodium, 2 mg iron.