• 2 cups brussels sprouts (stem ends trimmed and cut in half, or quartered if large)
• 1 medium sweet potato (cut into bite size pieces, no need to peel)
• 1 red bell pepper (sliced or chopped, about 2 cups)
• 1 crown broccoli (cut into bite size florets)
• 1 cup mushrooms (sliced)
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Add to a large bowl and stir to combine.

Spread onto a large, greased baking sheet (or 2 baking sheets) in a single layer.

Roast for 15 minutes, and then toss to stir.  Roast another 10-15 minutes until tender and browned.

• 1 cup farro (uncooked)

If you are serving with farro, cook farro according to package directions.  Typically, you will combine 1 cup of farro with 2 1/2 cups of water in a medium saucepan and bring to a boil.  Then boil for 15 to 20 minutes and drain off any excess liquid.  Set aside and keep warm.

You want to cook it until it is “al dente,” similar to how you would cook pasta.

• 3/4 cup natural peanut butter
• 1/3 cup apple cider vinegar
• 1/4 cup low sodium soy sauce
• 4 tsp toasted sesame oil
• 4 tsp honey
• 3 garlic cloves (finely diced, or 3/4 tsp garlic powder)
• 1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp black pepper

Add to a medium size bowl and stir until smooth.  You could also shake it up in a medium size mason jar.  Set aside.  (This will make 1 1/2 cups of Thai Peanut Sauce, which you can use 1/2 cup for this meal, then save the rest for another meal like the Thai Pizza.)

• 1/4 cup fresh basil leaves (chopped, or other fresh herbs, or sliced green onions)

Add the roasted veggies and the cooked farro to a large bowl.  Add about 1/2 cup of the Thai peanut sauce, and then stir everything together to combine.  Add more sauce if desired.  Serve topped with OPTIONAL chopped fresh herbs or sliced green onions.