Save 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.
The first time I made this recipe was on a chilly evening when I wanted something hearty but easy. The combination of warm grains and bright, roasted vegetables quickly turned it into a household favorite.
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
- Freshly ground black pepper: To taste
- Fresh parsley: 2 tbsp, chopped
- Toasted pine nuts or slivered almonds: 2 tbsp (optional)
- Crumbled feta cheese: 30 g (about 1/4 cup, optional, omit for vegan)
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C). Line a large 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 the baking sheet.
- Roast vegetables:
- Roast for 20–25 minutes, flipping halfway, until broccoli is golden and just crisp at the edges.
- Cook farro:
- Meanwhile, combine farro and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until farro is tender but chewy. Drain any excess liquid.
- Prepare dressing:
- While the 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 and stir in lemon zest, lemon juice, honey or maple syrup, and chili flakes (if using).
- Assemble base:
- Fluff cooked farro with a fork and season with a pinch of salt. Spread on serving platter or bowls.
- Add toppings:
- Top farro with roasted broccoli and onions. Drizzle garlic-lemon dressing over vegetables.
- Garnish:
- Garnish with parsley, nuts, and feta (if using). Serve warm.
Save My family loves gathering around the table for this recipe, adding their favorite garnishes and savoring the different textures. It's a meal that brings everyone together, even picky eaters.
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 nuts (if using pine nuts or almonds). For nut-free or dairy-free options, simply omit those ingredients.
Nutritional Information
Per serving (with feta and nuts): Calories: 340, Total Fat: 13 g, Carbohydrates: 48 g, Protein: 9 g
Save This dish makes a vibrant, crowd-pleasing centerpiece or side. Enjoy as-is or customize with more veggies.
Recipe FAQ
- → How do I achieve perfectly roasted broccoli?
Roast broccoli at 425°F (220°C) for 20-25 minutes, flipping halfway, until edges turn golden and slightly crisp.
- → What can I use instead of farro for gluten-free options?
Quinoa or brown rice are excellent alternatives that maintain texture and absorb flavors well.
- → How do I make the garlic-lemon dressing vibrant without bitterness?
Sauté minced garlic briefly without browning and combine it with fresh lemon zest and juice for a bright, balanced dressing.
- → Can I prepare this dish vegan-friendly?
Omit the feta cheese or substitute with a plant-based alternative to keep the dish vegan.
- → What garnishes enhance the flavor and texture?
Fresh parsley, toasted pine nuts or almonds, and optionally crumbled feta add freshness, crunch, and creaminess respectively.