2 teaspoon minced garlic

1/2 to 1 teaspoon red pepper flakes

1/2 teaspoon salt

For the freekeh:

2 1/2 cups water

2 teaspoons salt

1 cup cracked freekeh

2 tablespoons balsamic glaze

Pepper

1. To roast the vegetables: Preheat the oven to 450 F. In a large bowl, toss together olive oil, Brussels sprouts, sweet potatoes, onion, garlic, red pepper flakes and salt. Transfer the vegetables to a baking sheet and spread into an even layer. Roast for 20 minutes, tossing halfway, until the sweet potatoes are fork tender. Remove and set aside.

2. To cook the freekeh: Bring water and salt to a boil. Add freekeh, cover and reduce heat to medium-low. Simmer until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes.

3. Spread the cooked freekeh onto a platter, cover with roasted vegetables and drizzle with balsamic glaze. Season with a pinch of salt and pepper. Enjoy hot, warm or cooled!

Tasty tips

--If you don't have freekeh on hand, you can substitute it with rice, quinoa, coarse bulgur or farro. You'll just need to adjust the water and cooking times as per your package instructions.

--You can find balsamic glaze on store shelves, or you can make your own. To make, add 2 cups of balsamic vinegar to a small pot, bring to a boil, then reduce to a simmer for 20 to 25 minutes until reduced to 1/2 cup. Remove from heat and allow to cool for 10 minutes (it will continue to thicken). You can also sweeten with a touch of sugar if you want.

--You can substitute any vegetables you have on hand for the Brussels sprouts and sweet potato; just be sure to cut everything roughly the same size so it cooks evenly.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)