Pin A hearty, wholesome dish featuring caramelized roasted broccoli tossed with zesty garlic-lemon dressing, served atop a nutty farro base. Perfect as a main or side.
I first made this broccoli and farro dish on a midweek evening when I wanted something simple but substantial. The combination of crispy roasted broccoli, hearty grains, and bright lemon elevated an ordinary dinner into something special.
Ingredients
- Broccoli: 1 large head, cut into florets (about 500 g)
- Red onion: 1 medium, cut into thin wedges
- Farro: 1 cup (190 g), rinsed
- Water or vegetable broth: 2 1/2 cups (600 ml)
- Olive oil: 3 tbsp, divided
- Garlic: 3 large cloves, minced
- Lemon: Zest and juice of 1 large
- Honey or maple syrup: 1 tsp
- Chili flakes: 1/2 tsp (optional)
- Sea salt: 1/2 tsp, plus more to taste
- Black pepper: Freshly ground, to taste
- Parsley: 2 tbsp, chopped
- Pine nuts or slivered almonds: 2 tbsp, toasted (optional)
- Feta cheese: 30 g (about 1/4 cup) crumbled (optional, omit for vegan)
Instructions
- Preheat oven:
- Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare vegetables:
- Toss broccoli florets and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on baking sheet.
- Roast vegetables:
- Roast for 20&25 minutes, flipping halfway, until broccoli is golden and just crisp at edges.
- Cook farro:
- Combine farro and water (or broth) in a saucepan. Bring to boil, reduce heat, cover and simmer for 20&25 minutes until tender but chewy. Drain excess liquid.
- Make dressing:
- While farro cooks, heat 1 tablespoon olive oil in a small skillet over medium-low. Add minced garlic and sauté for 1&2 minutes until fragrant but not browned. Remove from heat. Stir in lemon zest, lemon juice, honey or syrup, and chili flakes (if using).
- Serve base:
- Fluff cooked farro with fork and season with pinch of salt. Spread on serving platter or bowls.
- Top and finish:
- Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables.
- Garnish:
- Sprinkle with parsley, nuts, and feta (if using). Serve warm.
Pin My family loves building their own bowls at the dinner table, layering grains with the caramelized vegetables and topping it off with cheese and herbs. These moments make dinnertime special and memorable.
Required Tools
Baking sheet, saucepan with lid, small skillet, mixing bowls, chefs knife and cutting board, fine grater or zester
Allergen Information
Contains gluten (farro), dairy (feta), and tree nuts (if using nuts). Omit or substitute as needed. Always check labels.
Nutritional Information
Per serving (with feta and nuts): Calories 340, Total Fat 13 g, Carbohydrates 48 g, Protein 9 g
Pin Enjoy this roasted broccoli & farro for a nourishing meal that brings together flavors and textures. Make it your own by changing up garnishes and grains.
Recipe FAQ
- → How do I get the broccoli nicely caramelized?
Roast broccoli florets and onion wedges at 425°F, turning halfway, until edges turn golden and crisp for deep caramelization.
- → Can I substitute farro with other grains?
Yes, quinoa or brown rice are excellent gluten-free alternatives that maintain a chewy texture similar to farro.
- → What is the purpose of the garlic-lemon dressing?
The dressing brightens the roasted vegetables with fresh lemon zest and juice combined with sautéed garlic and a hint of sweetness.
- → How can this dish be made vegan?
Simply omit the feta cheese or replace it with a plant-based alternative to keep the dish vegan-friendly.
- → Which nuts work best as garnishes?
Toasted pine nuts or slivered almonds add a crunchy contrast and complement the warm flavors beautifully.
- → Can I prepare this dish ahead of time?
You can roast the vegetables and cook farro in advance, then reassemble with dressing and garnishes just before serving.