Roasted fall vegetables with tempeh and farro Recipe

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Ingredients

Several cups of chopped autumn veggies (carrots, sweet potatoes/yams, parsnips, rutabagas, turnips, Brussels sprouts, kohlrabi, etc.)
5 or so garlic cloves
Olive oil
Salt, pepper, and Italian seasoning (or fresh herbs like thyme and oregano), to taste
Several shiitake mushrooms, sliced
1 package of tempeh*, chopped into 1/4 inch squares (*you can substitute another protein, such as chicken or white beans, if you wish)
1/3 cup lightly toasted pecans, chopped
1 bunch of hearty greens (such as rapini (broccoli rabe), kale, or turnip greens)

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